Ingredients:
4 skinless chicken breasts
1 red pepper, deseeded and sliced into quarters
1 tbsp parsley, roughly chopped
Juice and zest of ½ lemon
Black pepper
Rapeseed oil, for brushing
Mixed salad leaves, washed
4 multi-seed rolls
For the Tzatziki:
¼ cucumber
150g natural yogurt
Handful fresh mint, roughly chopped
Small garlic clove, crushed
1 tsp olive oil
Squeeze of lemon juice
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Method:
- Start with the chicken: preheat the grill to a high heat.
- On a clean board, carefully flatten the chicken breasts between cling film with a rolling pin, until half their original thickness. (Watch your fingers!). Mix together the lemon juice, zest and parsley together with a tsp rapeseed oil and rub into the chicken breast.
- Brush the red pepper with rapeseed oil.
- Grill the chicken and red pepper for 4 minutes each side until cooked through.
- Next the tzatziki: dice the cucumber (discarding the seeds) and mix with the yogurt, fresh mint, garlic, olive oil and lemon juice. Taste to see if needs more lemon, mint etc.
- To serve, lightly toast the rolls, add the cooked chicken to the base of each, followed by the softened red pepper, tzatziki and mixed salad leaves, finishing with the top half.
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