Grilled herb chicken with lactose-free tzatziki
From the foundersAlexander Eriksson·Founder & CEO
Juicy grilled chicken breast marinated in Mediterranean herbs, served with a high-protein, lactose-free tzatziki and a crisp summer salad.
Ingredients
2 servings
- 400 gchicken breast fillets
- 150 glactose-free soured cream 10%
- 150 gcucumber
- 1 klyftagarlic
- 1 mskolive oil
- 1 msklemon juice
- 1 mskdried oregano and thyme
- 150 gromaine lettuce
- 150 gcherry tomatoes
- 100 gradishes
How to make it
- 1
Mix the olive oil, lemon juice, oregano, thyme, salt and pepper in a bowl. Turn the chicken fillets in the marinade and leave for 5-10 minutes.
- 2
Coarsely grate the cucumber for the tzatziki. Squeeze out as much liquid as possible with your hands.
- 3
Mix the grated cucumber with the lactose-free soured cream, crushed garlic, a drizzle of olive oil, salt and pepper.
- 4
Grill the chicken over a medium heat for about 6-8 minutes per side until cooked through (core temperature 72°C). Leave to rest for 5 minutes before slicing.
- 5
Cut the romaine lettuce, cherry tomatoes and radishes into a crisp side salad.
- 6
Serve the sliced herb chicken with the tzatziki and the fresh salad.
Kitchen tips
- Squeeze the juice out of the cucumber thoroughly so the tzatziki doesn't turn runny.
- Let the chicken rest after grilling to keep the juices in.
AI-generated content. Always verify ingredients and allergen information yourself.
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