Baked Souvlaki Chicken Breast

This is a simple recipe for baked souvlaki chicken breasts, which can be made in 15 minutes. You can use this as a main dish or as a side dish.

When it comes to Greek food, chicken is always a popular choice. Whether it’s grilled, baked, or roasted, chicken is a versatile meat that can be used in a variety of dishes. And when it comes to Greek chicken recipes, one of the most popular is souvlaki.Souvlaki is a popular Greek dish that is made with chicken, vegetables, and spices. It’s typically served on a skewer, but it can also be served as a main course. And while it’s traditionally made with lamb or beef, chicken is a great alternative. This baked souvlaki chicken recipe is a great way to enjoy Greek food without all of the hassle. The chicken is marinated in a Greek yogurt and spices, then baked until it’s juicy and tender. And while it’s baking, the veggies are roasting in the oven, so they’re ready to go when the chicken is done. This recipe is perfect for a weeknight meal or a casual weekend dinner. And it’s healthy, too! So if you’re looking for a delicious and healthy Greek chicken recipe, this baked souvlaki chicken is a great option.

Baked Souvlaki Chicken Breast

Serves: 4 Prep Time: 1 Hour Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

1 (1 1/2-pound) boneless, skinless chicken breast
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup plain Greek yogurt
One tablespoon minced fresh parsley or dillweed
Three cloves of garlic, minced
Two tablespoons chopped fresh oregano leaves (or two teaspoons dried)

Instructions

Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with aluminum foil and spray with cooking spray; set aside. Cut the chicken breast horizontally into two equal pieces; discard any fat from inside the chicken breasts. Place one piece of chicken on the prepared baking sheet; sprinkle with salt and pepper. Top with another piece of chicken and repeat the procedure until all four pieces are on the pan. Bake for 15 minutes or until juices run clear when the thickest part of the breast is tested with the fleshy end of your fingertip; remove from the oven and let rest 5 minutes before slicing into thin strips using a sharp knife or kitchen shears. Serve immediately with desired side dishes.