Greek Chicken Souvlaki Sheet Pan with Zucchini, Mushrooms and Yogurt

One plate is the amount the calories and protein above are for.

• 7 oz chicken breast, cubed
• 1 cup cooked zucchini (from 1.5 cups raw sliced)
• 1 cup cooked cremini mushroom (from 2 cups raw halved)
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1 clove garlic, minced
• 1/4 lemon, juiced
• 2 tablespoons Greek yogurt
• 1 tablespoon chopped mint
• 1/4 teaspoon salt

• 14 oz chicken breast, cubed
• 2 cups cooked zucchini (from 3 cups raw sliced)
• 2 cups cooked cremini mushroom (from 4 cups raw halved)
• 2 tablespoon olive oil
• 1 teaspoon dried oregano
• 2 clove garlic, minced
• 1/2 lemon, juiced
• 4 tablespoons Greek yogurt
• 2 tablespoon chopped mint
• 1/2 teaspoon salt

• 28 oz chicken breast, cubed
• 4 cups cooked zucchini (from 6 cups raw sliced)
• 4 cups cooked cremini mushroom (from 8 cups raw halved)
• 4 tablespoon olive oil
• 2 teaspoon dried oregano
• 4 clove garlic, minced
• 1 lemon, juiced
• 8 tablespoons Greek yogurt
• 4 tablespoon chopped mint
• 1 teaspoon salt

• 42 oz chicken breast, cubed
• 6 cups cooked zucchini (from 9 cups raw sliced)
• 6 cups cooked cremini mushroom (from 12 cups raw halved)
• 6 tablespoon olive oil
• 3 teaspoon dried oregano
• 6 clove garlic, minced
• 1 1/2 lemon, juiced
• 12 tablespoons Greek yogurt
• 6 tablespoon chopped mint
• 1 1/2 teaspoon salt

• 56 oz chicken breast, cubed
• 8 cups cooked zucchini (from 12 cups raw sliced)
• 8 cups cooked cremini mushroom (from 16 cups raw halved)
• 8 tablespoon olive oil
• 4 teaspoon dried oregano
• 8 clove garlic, minced
• 2 lemon, juiced
• 16 tablespoons Greek yogurt
• 8 tablespoon chopped mint
• 2 teaspoon salt

1. Heat the oven to 425°F.
2. Toss the chicken, zucchini and mushrooms with the oil, oregano, half the garlic, the lemon and salt on a sheet pan.
3. Roast 20 to 22 minutes until the chicken reads 165°F and the vegetables are browned at the edges.

   165°FStart timer
4. Stir the mint into the yogurt.
5. Spoon the yogurt sauce beside the chicken.
6. To keep it: cool it within 2 hours, portion it into a shallow lidded container and keep the yogurt sauce separate, refrigerate up to 4 days, then reheat it covered for 2 to 3 minutes until steaming and 165°F in the center.

   165°FStart timer

• Calories512
• Protein69g
• Carbs10g
• Fat21g
• Fiber3g
• Sodium747mg

• A Healthy Weight
• Eating Well

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