Chicken souvlaki with lemon rice, tzatziki and cucumber salad

Ingredients

For 1 serving

• Chicken breast140 g
• Basmati rice60 g
• Nonfat Greek yogurt70 g
• Cucumber0.5
• Extra virgin olive oil8 g
• Lemon0.5
• Garlic1 clove
• Dried oreganoto taste
• Saltto taste

Contains: lactose,

In season: May – September

Method

1. Cut the chicken breast into cubes of about 3 cm and put it in a bowl with the juice of half the lemon, the oregano, half the oil and a pinch of salt; leave it to marinate while you prepare the rest. If using wooden skewers, soak them in water so they don't burn.
2. Bring a pan of salted water to the boil. Rinse the basmati rice until the water runs clear and cook it for 10–12 minutes, until tender; drain and dress it with the grated zest and juice of the remaining lemon.
3. Meanwhile make the tzatziki: grate half the cucumber, squeeze it hard between your hands to remove the water and mix it with the Greek yoghurt, very finely grated garlic and a pinch of salt.
4. Thinly slice the remaining cucumber.
5. Thread the chicken onto the skewers and cook them on a very hot griddle over a high heat for 10 minutes, turning often, until golden on all sides and no longer pink inside.
6. Serve the skewers with the lemon rice, the tzatziki topped with a drizzle of the remaining oil and the sliced cucumber dressed with the last of the oil.