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  • Margaret Pahos

Deconstructed Chicken Souvlaki Bake



This Deconstructed Chicken Souvlaki Bake will take you to the streets of Greece and the combination of flavours in the seasoning is what will get you there. The balance of flavours which includes garlic, oregano, dill, paprika, lemon juice and extra virgin olive oil, will take you back to those warm summer night sitting along the ‘paralea’ – beachside. All that is needed is a shot of ouzo!


Now normally a meal like this is served with tzatziki dip and pita bread but try this recipe with a sprinkling of feta and steamed rice instead. It allows the chicken and vegetables to shine and be the hero, trust me. If you are like me however, I had it simply like this. Nothing else added except the feta #ketofriendlymeal



Now onto the recipe. There isn’t much to say because it is that simple. Remember my lamb chop and potato tray bake you all loved? You may like this even more. Chop it all up, add it to the tray, add the seasoning and bake it. Yep, that’s it and the flavours will sing! You can’t go wrong with this and it will make even the fussiest eaters enjoy those vegetables since they are baking along with the juices of the chicken and the Greek seasoning.


I always suggest adding more lemon juice and EVOO after it is baked. I just love the smell and flavours of them when they hit the hot chicken straight out of the oven and you all know how ‘happy’ I get using extra virgin olive oil! #oliveoilcrazy


So here you have it. This quick Deconstructed Chicken Souvlaki Bake that I’ve been making for years is finally on the blog for you to enjoy. OPA! Don’t forget to contact me with your creations!




Serves 4-6


Souvlaki:

800g chicken thigh fillets, diced

2 potatoes, diced (2x2cm)

1 red capsicum, diced

1 yellow capsicum, diced

1 zucchini, diced

½ cup pitted kalamata olives


Dressing:

4 tbs EVOO

½ tsp sweet paprika

2 tbs Greek oregano

2 tbs dill, finely chopped

1 tsp sea salt and pepper

3-4 cloves of garlic, finely chopped

¼ cup freshly squeezed lemon juice



1. Preheat oven 200C fan forced and line a large tray with baking paper.


2. Place onto tray all the Souvlaki ingredients and season with the oregano, paprika, dill, sea salt and pepper.


3. Add the EVOO, lemon juice and garlic to a bowl and whisk together. Pour over the tray and then combine to evenly coat. Spread evenly over tray and bake for 30-40 minutes.


4. Serve hot with a sprinkling of feta (optional), extra squeeze of lemon juice and EVOO and steamed rice as a suggested side dish.