Lemon Chicken and Greek Salad Skewers - alive magazine

Ingredients

• 2 tsp (10 mL) extra-virgin olive oil
• 1 Tbsp (15 mL) freshly squeezed lemon juice
• 1/2 tsp (2 mL) Dijon mustard
• 1 garlic clove, peeled and minced or crushed
• 1 tsp (5 mL) dried oregano
• 1/4 tsp (1 mL) dried thyme
• Pinch salt
• 1/8 tsp (0.5 mL) black pepper
• 1 boneless, skinless chicken breasts
• 4 oz (114 g) feta, cut into 12 bite-sized pieces
• 1 tsp (5 mL) extra-virgin olive oil
• 1/4 tsp (1 mL) dried oregano
• 2 mini cucumbers, sliced into 12 pieces
• 12 grape tomatoes
• 12 bite-sized pieces red onion
• 12 bite-sized pieces bell pepper in mixed colours
• 12 pitted Kalamata olives
• 12 wooden skewers (see tip)
• 1/4 cup (60 mL) Greek yogurt
• 1 Tbsp (15 mL) grated cucumber
• 2 tsp (10 mL) lemon juice
• 1 tsp (5 mL) finely chopped mint