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🥗 Grilled chicken breast with fresh salad and cold cucumber yogurt dip

330 kcal · 30 min · 4 servings

Ingredients

• 0.5 cucumber
• salt
• 1 clove of garlic
• 200 g Greek yogurt
• 2 tbsp roughly chopped dill
• salt
• pepper (from the mill)
• 4 chicken breast fillets (kitchen-ready, skinless, 150 g each)
• 1 red chili pepper
• 1 tsp tomato paste
• 1 tsp sweet paprika powder
• 0.5 untreated lemon
• olive oil
• salt
• pepper (from the mill)
• 250 g cherry tomatoes
• salad leaves (for garnishing)

Instructions

1. 1. Preheat your grill to the desired heat setting.
2. 2. Peel the cucumber and cut it in half lengthwise.
3. 3. Remove the seeds from the cucumber and dice the flesh into small cubes.
4. 4. Sprinkle the cucumber cubes with salt and let them stand for about ten minutes to release the water.
5. 5. Take a kitchen towel and pat the released water from the cucumbers completely dry.
6. 6. Peel the garlic clove and grate it finely with a pinch of salt using a grater or crush it into a paste with a mortar.
7. 7. Stir the garlic paste with the yogurt and the finely chopped dill until a smooth mixture forms.
8. 8. Fold the dry cucumber cubes into the yogurt mixture.
9. 9. Season the dip to taste with salt and black pepper.
10. 10. Place the finished dip in the refrigerator until you need it for serving.
11. 11. Rinse the chicken breast under running water.
12. 12. Carefully pat the meat dry with a kitchen towel.
13. 13. Wash the chili pepper and optionally remove the seeds if you prefer it less spicy.
14. 14. Finely chop the flesh of the chili.
15. 15. Mix the chopped chili in a bowl with tomato paste, paprika powder, lemon juice, four to five tablespoons of olive oil, salt, and pepper.
16. 16. Coat the chicken breast thoroughly all over with this marinade.
17. 17. Place the marinated meat on the hot grill.
18. 18. Grill the chicken on both sides until golden brown and cooked through.
19. 19. Wash the tomatoes and drizzle them lightly with a little olive oil.
20. 20. Place the tomatoes on the hot grill for two minutes.
21. 21. Season the grilled tomatoes with salt and pepper.
22. 22. Plate the grilled chicken.
23. 23. Add some fresh lettuce leaves as a side dish to the plate.
24. 24. Drizzle the cold cucumber yogurt dip over the meat and tomatoes and serve the dish immediately.

Nutrition per serving

• kcal: 330
• Protein: 50 g · Fett/Fat: 11 g · Carbs: 6 g