Grilled chicken with creamy tzatziki and grape salad
From the foundersAlexander Eriksson·Founder & CEO
Tender grilled chicken fillet served with a high-protein tzatziki made with Greek yoghurt and a crisp cucumber salad topped with sweet, chilled grapes.
Ingredients
2 servings
- 400 gchicken fillet
- 250 gGreek yoghurt 0%
- 300 gcucumber
- 2 klyftorgarlic
- 1 mskolive oil
- 100 gGrapes
- 150 gcrisp lettuce
- 1 msklemon juice
How to make it
- 1
Slice the chicken fillets in half lengthways so they are thinner and grill evenly. Season with salt, pepper and a little dried oregano or thyme.
- 2
Grill the chicken over a medium-high heat for about 5-7 minutes per side until the core temperature reaches 72 degrees.
- 3
Coarsely grate half the cucumber for the tzatziki. Squeeze out as much liquid as possible with your hands or through a sieve.
- 4
Mix the grated cucumber with the Greek yoghurt, crushed garlic, lemon juice, half the olive oil, salt and pepper.
- 5
Dice the rest of the cucumber and toss with the crisp lettuce, halved grapes and the remaining olive oil.
- 6
Slice the grilled chicken and serve straight away with the creamy tzatziki and the fresh cucumber and grape salad.
Kitchen tips
- Let the chicken rest for 3-5 minutes after grilling before cutting so it stays juicy.
- Squeezing the cucumber thoroughly is the secret to a really creamy, thick tzatziki that doesn't go runny.
AI-generated content. Always verify ingredients and allergen information yourself.
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