Yogurt-lemon marinated chicken with grilled zucchini and pita

Ingredients

For 1 serving

• Chicken breast140 g
• Nonfat Greek yogurt50 g
• Lemon juice15 ml
• Garlic1 clove
• Dried oreganoto taste
• Zucchini200 g
• Mintto taste
• Pita bread1
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Cut the chicken breast into strips about 2 cm wide. In a bowl mix the Greek yoghurt with the lemon juice, the very finely chopped garlic clove, the dried oregano, salt and black pepper; add the chicken, stir well and marinate for at least 15 minutes.
2. Meanwhile wash and trim the courgettes and slice them lengthways about 5 mm thick.
3. Heat a griddle over high heat and grill the courgettes for 2 minutes per side, until soft and marked; dress them with the oil, torn mint and a pinch of salt.
4. Lower the heat to medium-high, lift the chicken out of the marinade, wiping off excess yoghurt (it would burn), and cook it on the griddle for 4 minutes per side, until golden outside and white in the centre.
5. Warm the pitta bread on the griddle for 30 seconds per side, until soft, and serve the chicken with the courgettes and pitta.