This free range chicken souvlaki is our nod to this classic Greek dish that just screams summer time! Think chunky tomatoes, cucumber, red onion, and olives with grilled chicken dressed in oregano, all served with a big hit of tzatziki, fresh dill and lemon.
20 Minutes. Free Range. Perfect Summer Cooking.
2 free range skinless chicken breasts
1 tablespoon dried oregano
1 large tomato (or 2 small)
1 small cucumber
1 small red onion
10 pitted kalamata olives
35g mixed leaf lettuce
2 soulvlaki flatbreads
2 sprigs of dill
In a bowl combine a drizzle of olive oil, dried oregano, chicken, salt and pepper. Mix to coat well. Heat a non-stick fry pan or grill pan to a medium-high heat. Cook chicken for 8 - 10 minutes, turning every 2 minutes. Remove from the pan, cover tightly with foil and rest for 2 minutes.
Heat the oven to 100ºC. Wrap the flatbreads in foil and place in the oven to warm. If you prefer, use a microwave. Heat each flatbread for 20 seconds just before serving.
While the chicken is cooking, roughly chop tomato, dice the cucumber and slice 1/4 of the onion wafer thin and combine in a large bowl. Add the mixed leaf salad and olives. Dress with a drizzle of olive oil, juice of half the lemon, salt and pepper. Toss to combine and set aside.
Slice the chicken into thick pieces. Place salad on flatbreads and top with chicken and dill. Serve with tzatziki and a squeeze of the remaining lemon.
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