Chicken Souvlaki with Cucumber-Yogurt Sauce and Greek Salad

Chicken Souvlaki W Cucumber-Yogurt Sauce & Greek Salad - 13g Carbs, 2g Fiber, 9g Sugar

{This is not appropriate if you are on a low sodium diet! Take care, Gloria}

From: Franklin Becker, executive chef of New York City's famed Brasserie and author of The Diabetic Chef via www.healthyupdates.com Makes 4 servings MDminute Diabetes 2006

Cucumber-Yogurt Sauce 1 cup nonfat yogurt 1 English cucumber,peeled and seeded 1 Tbsp kosher salt 1 Tbsp extra-virgin olive oil 1 Tbsp lemon juice, fresh 1/2 bunch dill, picked Pinch of cumin Pepper

Chicken Souvlaki 3/4 lb chicken breast, cut into 1-inch cubes 1/4 cup extra-virgin olive oil 1/4 cup fresh lemon juice (from 1 to 2 lemons) 1 tsp diced oregano Kosher salt Black pepper

Greek Salad 2 tomatoes, sliced 1 English cucumber, peeled, seeded, diced 4 oz feta cheese, cubed 1/2 cup kalamata olives, pitted 1/2 bunch mint, chopped 1/2 bunch flat-leaf parsley, cut into fine strips 1/4 cup fresh lemon juice (from 1 to 2 lemons) 1/4 cup extra-virgin olive oil Kosher salt White pepper 4 pitas, toasted

1. Make sauce first: place yogurt in a colander lined with cheesecloth and drain for about 30 minutes.

2. Slice cucumber thinly, mix with salt, drain in a separate colander for 30 minutes. Squeeze water from cucumber. Combine with drained yogurt, olive oil, lemon juice, dill, cumin and pepper to taste. Set aside in refrigerator.

3. Marinate chicken in olive oil, lemon juice and oregano in the refrigerator for up to 2 hours.

4. Heat a saut� pan on medium for 4 minutes. Season chicken with salt and pepper. Saut� until browned and cooked through, 5 to 7 minutes.

6. Toss tomatoes, cucumber, feta, olives, mint and parsley in a bowl with lemon juice and olive oil.

7. Place salad on plate, top with chicken; spoon sauce over it. Serve with toasted pita, if desired.

Nutrition Per Serving (excluding pita): 328 Calories, 19g Fat, 5g Saturated Fat, 69mg Cholesterol, 13g Carbs, 2g Fiber, 9g Sugar, 28g Protein, 1650mg Sodium (1,163mg from salt, 316mg from feta, 171mg from olives)

Recipe by Franklin Becker, executive chef of New York City's famed Brasserie and author of The Diabetic Chef.

Contributed by

 * Healthy Recipes For Diabetic Friends Y-Group