Grilled Chicken Breast with Salad and Yogurt-Cucumber Dip

Ingredients

• 0.5 cucumber
• Salt
• 1 Garlic clove
• 200 g Greek yogurt
• 2 tbsp coarsely chopped dill
• Salt
• Pepper (freshly ground)
• 4 chicken breast fillets (ready-to-cook, skinless, 150 g each)
• 1 red chili pepper
• 1 tsp tomato paste
• 1 tsp Sweet paprika powder
• 0.5 untreated lemon
• olive oil
• Salt
• Pepper (freshly ground)
• 250 g Cherry Tomatoes
• Salad leaves (for garnish)

Instructions

1. 1.

   Preheat the grill.

2. 2.

   For the tzatziki, peel the cucumber, cut it lengthwise in half, deseed and dice. Salt and let sit for about 10 minutes to draw out water. Pat dry. Peel the garlic and grate finely with a pinch of salt. Mix with yogurt and dill until smooth. Fold in the cucumbers and season with salt and pepper. Chill until serving.

3. 3.

   Wash and pat dry the chicken.

4. 4.

   Wash the chili, remove seeds if desired, and chop the flesh. Combine tomato paste, paprika, lemon juice, 4-5 tbsp olive oil, salt, and pepper; spread this mixture all over the chicken. Place on the hot grill and cook both sides until golden brown.

5. 5.

   Wash the tomatoes, drizzle with a little olive oil, and place on the hot grill for 2 minutes. Season with salt and pepper, plate with chicken and some salad leaves, and drizzle with tzatziki before serving.