Greek chicken souvlaki plate

Cuisine Greek
Meals 2 (days 1 and 3)
Carb roasted lemon potatoes
Vegetable Greek salad and tzatziki
Protein chicken thighs

Fresh

8 boneless skinless chicken thighs (Mina Halal, 8-pack)
680 g Little Yellows potatoes (The Little Potato Company, 1.5 lb bag)
4 romas
½ English cucumber
½ red onion
½ bunch parsley
2 lemons

Pantry

240 g plain yogurt
5 tsp minced garlic
10 tbsp olive oil
2 tsp apple cider vinegar
3 tsp dried oregano
salt, pepper

Marinade

Make it on day 1 for meal 1, and on the evening of day 2 for meal 2.

Mix the juice of ½ lemon, 2 tbsp olive oil, 2 tsp minced garlic, 1 tsp dried oregano, ½ tsp salt, and pepper in a bowl.
Cut 4 thighs into 4 cm pieces.
Put the chicken in the marinade. Turn the pieces until each piece has a coat.
Cover the bowl. Keep it in the fridge for 1 hour or more.

Storage

Wrap the cut cucumber and the cut red onion. Keep them in the fridge.
The other half of the cucumber is for day 3 and for the shrimp linguine on days 2 and 4.
Keep the parsley in a jar of water in the fridge.
Half of the red onion remains after day 3.