Greek Chicken on a Stick
A juicy and tender Greek chicken on a stick drizzled with a Greek olive oil blend with lemon juice. This dish is Keto, Paleo and Whole30.
Prep Time10 minutes mins
Cook Time15 minutes mins
Course: Main Dish
Cuisine: Greek
Keyword: Greek Chicken, keto, whole30
Servings: 3 large skewers
Author: Ashley McCrary
Marinated Chicken Tenders
- 6 chicken tenders
- 3 skewer sticks
- 2 tbsp Smooth Pompeian Extra Virgin Olive Oil
Greek Marinade
- 1/2 cup Robust Pompeian Extra Virgin Olive Oil
- 1/2 tsp black cracked pepper
- 1 large lemon juiced
- 2 clove garlic finely diced
- 1/2 tsp sea salt
- 1 tbsp dried oregano
Greek EVOO Dressing
- 1/2 cup Robust Pompeian Extra Virgin Olive Oil
- 1/2 tsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder add 1/4 tsp more if desired
- 1/2 tsp oregano
Whisk together all the marinade ingredients, then transfer to a large freezer bag and add the chicken tenders. Marinate for 4 to 8 hours.
Remove chicken from the marinade and add 2 chicken tenders to each skewer stick.
Heat a medium skillet over medium-high heat and add 2 tablespoons of olive oil. Place the skewers in the pan and cook for about 6 minutes on each side, or until the juices run clear.
Remove the chicken skewers and place them on a bed of fresh arugula. Serve with olives and a drizzle of lemon juice and Greek olive oil dressing.
- You can remove the skewers if you don't care to have them on a stick.
- The dressing and chicken will both last a week in the fridge if stored in an air tight container.
Serving: 3Chicken Tenders | Calories: 334kcal | Carbohydrates: 5g | Protein: 3.5g | Fat: 35g | Cholesterol: 10.3mg | Sodium: 298mg | Fiber: 0.5g | Sugar: 1.6g