High-Protein Chicken Souvlaki Plate

In a bowl, combine 1 tablespoon of olive oil, 2 tablespoons of lemon juice, minced garlic, dried oregano, half of the salt, and black pepper. Add the cubed chicken breast and toss to coat completely. Let marinate for at least 15 minutes at room temperature.

While the chicken marinates, prepare the tzatziki. Take half of the cucumber, grate it, and squeeze out as much excess moisture as possible using a paper towel or clean kitchen towel. In a small bowl, mix the grated cucumber with the Greek yogurt, chopped dill, remaining lemon juice, and a pinch of salt. Set aside.

Thread the marinated chicken cubes evenly onto wooden or metal skewers (about 2-3 skewers per person).

Heat a grill pan or outdoor grill over medium-high heat with the remaining olive oil. Place the chicken skewers on the hot pan and cook for 10-12 minutes, turning occasionally, until golden brown on all sides and the internal temperature reaches 74°C (165°F).

In a separate bowl, toss together the diced tomatoes, remaining diced cucumber, and sliced red onion with a pinch of salt and a drizzle of olive oil to form a quick side salad.

Assemble the plates by serving the warm chicken skewers alongside the fresh vegetable salad and a generous scoop of the homemade tzatziki.