Sheet pan chicken souvlaki

Ingredients

3 Tbsp (45 ml) oil

1/2 lemon

3 Tbsp (45 ml) Epicure Souvlaki Seasoning

1 1/2 lb (680 g) boneless, skinless chicken breasts, pork, or lamb

4 bell peppers

1/3 C crumbled Feta

8 pitas, warmed

Epicure Herbed Garlic Sea Salt

Epicure Black Pepper

TZATZIKI

1 cup 2% plain Greek yogurt

1 tbsp Epicure Lemon Dilly Dip Mix

1/2 tsp Epicure Roasted Garlic Aioli

1⁄2 English cucumber

Epicure Sea Salt (Grinder), to taste

Epicure Black Pepper (Grinder), to taste

GREEK SALAD

2 English cucumbers

2 bell peppers

1⁄2 small red onion

1 pint cherry tomatoes

1⁄2 cup pitted olives of your choice

1⁄2 cup crumbled low-fat feta cheese

DRESSING

3/4 C olive oil

1/4 C red vinegar

1 tbsp lemon juice

2 tbsp Feta cheese

2 tbsp Epicure Greek Dressing

Epicure Black Pepper

Epicure Sea Salt

DIRECTIONS

Preheat oven to 400° F. Line a Sheet Pan with a Sheet Pan Liner.

Meanwhile, slice chicken into strips using ceramic knife.

Slice pepper into thin strips.

Place chicken and peppers in a bowl; using 4 in 1 spice spoon add seasoning and oil.

Using the 2-in-1 Citrus Press squeeze in 2 tbsp juice from lemon. Stir to mix. Add some Herbed Garlic Sea Salt. Spread out on prepared pan.

Sprinkle with Feta cheese. Roast until chicken is cooked through and peppers are tender, 15 min.

TZATZIKI

Using ceramic knife cut cucumber seeds out, and chop them.

In a 4 C Prep Bowl mix yogurt, herbs, spices and chopped seeds. Set aside.

SALAD

Chop cucumber, slice red onion with using 4 in 1 Mandoline , cut your tomatoes in half. Place salad ingredients in a serving bowl, add olives.

Place funnel in the cruet , add all ingredients, shake well. Toss salad with dressing.

Spread Tzatziki on warm pitas, place Souvlaki on top, serve with Greek Salad. Tzatziki.

Sheet Pan Chicken Souvlaki