📋 No Skewer Greek Chicken Souvlaki Recipe

Weight Watchers Greek Chicken Souvlaki on a bed of vegetables, with some tzatziki drizzled over it.

5 from 1 vote

📋 No Skewer Greek Chicken Souvlaki Recipe

This No Skewer Greek Chicken Souvlaki is a healthier, quicker and easier way to get your souvlaki fix with no cutting and skewering required! A marinated chicken breast is served on a bed of vegetables (with no pita bread) for a delicious, quick and Weight Watchers friendly meal @ only 2 WW points (including tzatziki sauce)!

Course dinner

Cuisine Greek, Mediterranean

Keyword chicken breast, greek, lazy, souvlaki

Special Diet Gluten-free, weight watchers

Prep Time 6

Cook Time 20

Total Time 6 20

Servings servings

Calories 302kcal

Author Terri Gilson

Equipment

instant read thermometer

Ingredients

6 chicken breasts

Chicken Souvlaki Marinade:

2 teaspoons minced garlic
6 tablespoons lemon juice (from concentrate)
2 teaspoons oregano
2 tablespoons olive oil
½ teaspoon cajun seasoning
1 bay leaf

Vegetable bed:

1 medium red onion, sliced in circles, then cut in half
3 roma tomatoes, sliced in circles
1 cucumber, sliced in circles

Garnish

6 tablespoons tzatziki sauce
fresh lemon wedges

US Customary - Metric

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Instructions

Heads Up! There is a marinating time of at least 6 hours for this recipe. I usually do it the night before or in the morning before I leave for work.

Greek Souvlaki Marinade:

Score chicken ( I take a fork and stab it a bunch of times into the top of the chicken breast).
6 chicken breasts
Mix all ingredients in a bowl, then pour over chicken.
2 teaspoons minced garlic, 6 tablespoons lemon juice (from concentrate), 2 teaspoons oregano, 2 tablespoons olive oil, ½ teaspoon cajun seasoning, 1 bay leaf
Cook in frying pan on stove top over medium heat until chicken is cooked through (no longer pink). Check with an instant-read thermometer -internal temperature of chicken should be 165 degrees F/74 degrees C.
Lay sliced tomatoes, cucumbers and chopped red onions on a plate,.
1 medium red onion, sliced in circles, then cut in half, 3 roma tomatoes, sliced in circles, 1 cucumber, sliced in circles
Then add chicken, then drizzle on some tzatziki sauce. * I simply add some sauce to a small ziploc bag, cut off the tip and add the tzatziki in a squiggly design on the chicken.
6 tablespoons tzatziki sauce

Garnish:

Garnish with lemon wedges. * This tastes even better if you squeeze the fresh lemon all over the veggies and chicken.
fresh lemon wedges

Notes

NOTE: While the chicken stays in the marinade for 6 hours, it's not "soaking it up" like a sponge; rather, the marinade is "seasoning and tenderizing" the outer layers, and most of the oil stays in the bowl when the chicken goes into the pan!

Expert Recipe Tips:

Score the chicken lightly — piercing with a fork helps the marinade absorb without drying out the meat.
Marinate 6–24 hours — any longer and the lemon can start to change the chicken’s texture.
Pat the chicken dry — removing excess marinade helps it brown instead of steam.
Cook over medium heat — high heat can burn the outside before the inside reaches 165°F/74°C.
Let it rest 5 minutes — resting keeps the chicken juicy when you cut into it.
Use an instant- read thermometer — the chicken is perfectly done at 165°F/74°C.
Layer chicken over the veggies — the warmth slightly softens the onions and boosts flavor.
Lightly salt the vegetables — a pinch of salt brings out their natural sweetness.
Finish with fresh lemon — a squeeze at the end brightens the entire dish.
Add tzatziki last — drizzle right before serving so it stays fresh and creamy.
Marinate and freeze ahead — thaw overnight and cook, then add veggies and sauce fresh.
Slice before serving if needed — sliced chicken stretches further and works great in bowls or pitas.

Storage:

Store this lazy chicken recipe in the fridge, in an airtight container, for 2-3 days. The chicken can be frozen in an airtight container in the freezer for up to 3 months.

Nutrition