Grilled chicken bowl with bulgur, cucumber and yogurt sauce

Ingredients

For 1 serving

• Chicken breast140 g
• Bulgur60 g
• Cucumber120 g
• Tomatoes100 g
• Red onion30 g
• Nonfat Greek yogurt60 g
• Garlic1 clove
• Dried oreganoto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Put the bulgur in a bowl, cover with boiling salted water, about twice its volume, cover and leave for 15 minutes, until the liquid is absorbed; fluff with a fork.
2. Meanwhile season the chicken breast with the dried oregano, half the oil and salt. Heat a grill or griddle pan over high heat and cook it for 5 minutes per side, until it has golden grill marks and is no longer pink in the centre; rest for 2 minutes and slice.
3. Wash the cucumber; grate half of it, squeeze it and mix it with the Greek yoghurt, the peeled and very finely chopped garlic and a pinch of salt. Dice the rest of the cucumber.
4. Wash the tomatoes and cut them into wedges; peel the red onion and slice it very thinly.
5. Build the bowl with the bulgur, tomatoes, diced cucumber, onion, sliced chicken and the sauce; finish with the remaining oil and a grind of black pepper.