Single Serving: Chicken Kebabs With Easy Tzatziki

Ingredients

For the tzatziki:

• 1 small Persian cucumber, halved lengthwise & sliced into half moons 
• 1/3 C plain Greek yogurt 
• 1 garlic clove, grated
• Lemon zest from 1 small lemon 
• Lemon juice from 1/2 small lemon 
• 2 Tbsp chopped fresh dill
• 1 Tbsp chopped fresh mint 
• 1/2 tsp flaky sea salt 

For the chicken kebabs:

• 1/2 bell pepper, cut in 2-inch cubes 
• 1/2 zucchini, cut in 1-inch rounds 
• 1/2 onion, cut in 2-inch slices 
• 1 chicken breast or thigh, cubed 
• 1 1/2 Tbsp avocado oil

For the spice mixture:

• 1 tsp salt 
• 1/2 tsp each of garlic powder; cumin; oregano; sumac
• 1/4 tsp each of turmeric and cracked pepper 
• Other spices to substitute as needed: ground fennel, paprika, thyme, parsley, onion powder

For serving:

• Handful of greens of your choice
• Thinly sliced red onion 
• Fresh parsley, mint, dill or oregano
• Feta cheese 
• Olive oil for drizzling
• Pinch of flaky sea salt 
• Lemon wedge

To Make

1. Combine spices in a bowl; set aside half the mixture
2. Add half the spice mix to a bowl with cubed chicken and toss to coat 
3. In another bowl, add the chopped vegetables, remaining spice mix and 1/2 Tbsp avocado oil; toss to coat 
4. Skewer the chicken and vegetables on a metal or wooden skewer. (Soak wooden skewers in water for at least 30 min prior to use.) 
5. Preheat oven to 400°
6. Heat an ovenproof pan over medium-high heat and add 1 tbsp of avocado oil 
7. Place skewers in pan and press down lightly 
8. Sear for 3 minutes; flip and cook for another 3 min
9. Transfer pan to oven and cook for an additional 10 min, or until chicken is cooked through (internal temp of 165 degrees)
10. While the chicken is cooking, make the tzatziki:
11. Mix all ingredients together in a bowl except the salt (add salt as you’re plating!)
12. Plate the salad greens, onion, feta and fresh herbs on a plate; top with chicken and vegetable kabobs, tzatziki, drizzle of olive oil and a squeeze of lemon