Stef’s Easy Greek Chicky Souvlaki

I was craving an easy chicken recipe one day and came across this inspiring gem of a recipe. I’ve made it over and over again for family and guests. Everyone raves about it and the leftovers stay good for days. Truly a chef’s kiss recipe.

Image & original recipe credit: Half Baked Harvest

What you’ll need:

• 4 tbs Olive Oil

• 1 1/2 lbs of Boneless chicken breasts or thighs

• 2 Lemons, 1 zested, 1 halved

• 2 tbs Balsamic Vinegar

• 2 tbs Dried Oregano

• 1 tbs Smoked Paprika

• 1 Shallot, finely chopped

• 5 Cloves of Garlic, finely chopped

• 1 Pinch of Salt

• 1 Pinch of Black Pepper

• 1 Pinch of Red Pepper (or really, add Red Pepper to taste!)

• 1 lb Baby Potatoes, cut into 1 in chunks

• 2 Red Bell Peppers

• 1 Med Yellow Onion, sliced

• 1/2 cup Sun Dried Tomatoes

• 1/3 cup Kalamata Olives, pitted

• 3 tbs Toasted Pine Nuts

• 8 oz Feta Cheese, cubed

• 1/2 cup Plain Greek Yogurt

Instructions

• Preheat oven to 425F. In a medium bowl, combine 2 tbs of olive oil, chicken, lemon zest, lemon juice, balsamic vinegar, oregano, paprika, shallot, 4 (of the 5) cloves of garlic, and a large pinch salt, black pepper and red pepper. Toss well to combine. Let sit for 15 mins.

• On a rimmed bake sheet, toss potatoes with 2 tbs of olive oil. Season with salt and black pepper. Add the lemon halves. Roast for 20 minutes or until tender.

• Remove potatoes from oven and nestle the chicken bell peppers, and onions around them in an even layer. Drizzle olive oil over the top and season with salt and pepper. Return the pan to the oven and roast for 20-25 minutes, or until chicken is cooked through.

• While the chicken is cooking, combine the sun-dried tomatoes and their oil, the olives, pine nuts and feta in a bowl. In a separate bowl, combine the yogurt, 1 clove of garlic and a pinch of salt.

• To serve, divide the chicken, potatoes, peppers, and onions between plates. Spoon the feta mix and yogurt over the chicken. Enjoy!