Chicken souvlaki with Greek yoghurt dip
Classic chicken souvlaki with a fresh yoghurt dip delivers light carbs for Phase 2.
Chicken souvlaki with Greek yoghurt dip breathes pure summer and sunny terraces. The chicken breast marinates in olive oil, oregano, garlic and lemon juice, and gets a fragrant, golden crust on the grill. The cool yoghurt dip with grated cucumber and fresh dill makes this protein-rich dish creamy and refreshing at the same time.
For Phase 2 of your protein diet, this souvlaki is a well-balanced choice. With approximately 42 grams of protein from the chicken and lean Greek yoghurt, you get a substantial protein serving, whilst the light carbohydrates stay well within Phase 2 allowance. That combination provides lasting satiety and supports your muscle recovery, without your macros getting out of balance.
Lovely with a colourful Greek salad, a handful of grilled peppers or a few olives on the side. This builds you a complete Mediterranean plate that fits perfectly within your protein diet.
Zo maak je het
- Marinate the chicken in olive oil, oregano, garlic and lemon juice for ten minutes.
- Thread the chicken onto skewers.
- Grill the souvlaki on a griddle pan for twelve minutes until cooked through.
- Meanwhile, mix the yoghurt with grated cucumber and dill.
- Season the dip with a pinch of salt.
- Serve the souvlaki with the yoghurt dip on the side.
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