Tarragon chicken with creamy white beans
Tender chicken in a creamy white bean sauce with fresh tarragon.
About 30 min · 375 kcal · 43 g protein per serving
One pan
Chicken souvlaki with warm flatbread
Oregano chicken skewers with warm flatbread and cucumber yoghurt.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm 3 cm cubes cook through in 10 to 12 minutes under a grill
- Photograph the finished plate
- Time
- About 35 min
- estimated
- Serves
- 2
- see below
- Energy
- 440 kcal
- per serving
- Protein
- 42 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains gluten, milk. Check the labels on packaged ingredients:
- flatbreads. Flatbreads vary widely and often contain milk or yoghurt; check the label.
Cooking steps
Toss the chicken with the oil, lemon zest and oregano. Leave it for 15 minutes if you have time.
Thread the cubes onto skewers, leaving a small gap between each piece. If you use wooden skewers, soak them first.
Cook under a hot grill or in a ridged grill pan for 10 to 12 minutes, turning every few minutes, until browned and cooked through.
Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.
Meanwhile, squeeze the grated cucumber in your hands over the sink, then stir it into the yoghurt.
Warm the flatbreads briefly and serve with the chicken and the cucumber yoghurt.
The useful detail
Leave small gaps between chicken pieces for more even cooking. Pressed tight, the sides that touch steam rather than brown, and the middle takes longer to reach temperature.
Make it work for you
One serving is One flatbread with half the chicken and cucumber yoghurt. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
2% Greek yoghurt
Much thicker, closer to a traditional tzatziki.
Per serving: about 10 kcal more, about 4 g more protein, about the same fat.
Pita instead of flatbread
Opens into a pocket, which suits skewered chicken.
Per serving: about 15 kcal less, about the same protein, about 2 g less fat.
Turkey breast instead of chicken
Leaner; watch it closely, as it dries faster on a grill.
Per serving: about 10 kcal less, about 2 g more protein, about 2 g less fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A skewer-and-bread dinner. The flatbread carries most of the carbohydrate and a good share of the sodium.
| Energy | 440 kcal |
|---|---|
| Protein | 42 g |
| Fat | 13 g |
| of which saturates | 3 g |
| Carbohydrate | 38 g |
| of which sugars | 8 g |
| Fibre | 2 g |
| Sodium | 400 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| chicken breast | 280 g | FDC 171077Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw | 336 kcal | 63.0 g |
| olive oil | 9 g | FDC 171413Oil, olive, salad or cooking | 80 kcal | 0.0 g |
| lemons | zest of ½ | Not calculatedThe zest of half a lemon weighs a few grams and adds flavour rather than measurable energy. | · | · |
| dried oregano | 0.5 g | FDC 171328Spices, oregano, dried | 1 kcal | 0.0 g |
| cucumber | 100 g | FDC 168409Cucumber, with peel, raw | 15 kcal | 0.7 g |
| plain yoghurt | 150 g | FDC 170886Yogurt, plain, low fat | 95 kcal | 7.9 g |
| flatbreads | 120 g | FDC 171845Bread, naan, plain, commercially prepared, refrigeratedCalculated with FoodData Central's plain naan record, its closest soft flatbread. | 349 kcal | 11.5 g |
| Whole recipe | Divided by 2 | 876 kcal | 83.1 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 3 kcal to the whole recipe. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. Keep the yoghurt separate from the warm chicken.
- In the freezer
- The FDA chart gives cooked poultry dishes 4 to 6 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Turkey meatballs with roasted pepper sauce
Tender turkey meatballs in a smooth pepper sauce, served with orzo.
About 40 min · 585 kcal · 42 g protein per serving