Greek Chicken Souvlaki and Rice Pilaf Plates w/Marinated Veggies + Feta Tzatziki

Greek Chicken Souvlaki and Rice Pilaf Plates w-Marinated Veggies + Feta Tzatziki

INGREDIENTS

VEGGIES + CHICKEN SOUVLAKI

1 pound boneless chicken breast diced into chunks

1/4 cup fresh lemon juice

1/4 olive oil

2 tablespoons balsamic vinegar

1 tablespoon smoked paprika or paprika

1 tablespoon fresh dill

1 tablespoon fresh oregano

3 cloves garlic minced or grated

1/2 teaspoon salt + 1 teaspoon pepper

6 sprigs fresh rosemary optional

2 red pepper cut into fourths

1 inch zucchini sliced into 1/4 rounds

1 inch small eggplant sliced 1/4 inch rounds

1 cup cherry tomatoes halved

1 batch

4 ounces feta cheese crumbled

RICE PILAF

3 tablespoons butter

1/2 cup orzo pasta use gluten free if needed

1 cup white or brown basmati or jasmine rice

1 clove garlic minced or grated

2 1/2 cups chicken broth or water

1/3 cup kalamata olives

1/4 cup fresh herbs or 2 tablespoons basil pesto

2 tablespoons pine nuts

INSTRUCTIONS

In a medium size bowl or glass measuring cup combine the lemon juice, olive oil, balsamic vinegar, smoked paprika, dill, oregano, garlic, salt and pepper. Add the chicken to a gallon size ziplock bag and pour half the marinade over the chicken, toss well, making sure the chicken is completely coated in the seasonings. Place in the fridge. Add the veggies to a bowl and toss with the remaining marinade. Set aside.