Piadina with lemon chicken, grilled zucchini and yogurt

Ingredients

For 1 serving

• Piadina1
• Chicken breast120 g
• Zucchini120 g
• Nonfat Greek yogurt60 g
• Extra virgin olive oil1 teaspoon
• Lemon zest2 g
• Lemon juiceto taste
• Thyme2 g
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Cut the chicken breast into thin slices, about half a centimetre thick, and put them in a bowl with half the oil, the lemon juice, the thyme and a pinch of salt; stir and leave to marinate for 10 minutes.
2. Meanwhile wash the courgettes, trim the ends and slice them lengthways about half a centimetre thick.
3. Make the sauce: mix the Greek yoghurt with the grated lemon zest and a pinch of salt, then keep it in the fridge.
4. Heat a griddle pan or frying pan well over high heat, brush the courgettes with the remaining oil and grill them for 3 minutes per side, until tender and marked with dark lines; salt them lightly.
5. On the same griddle cook the chicken slices, drained of the marinade, for 3 minutes per side, until golden outside and white in the middle with no trace of pink.
6. Warm the piadina in a dry pan over medium heat for 1 minute per side, until soft and lightly golden; fill it with the chicken, courgettes and yoghurt sauce and roll it up.