Pat the chicken breast dry, cut into pieces and season with olive oil, paprika, salt and pepper. Leave to marinate briefly, then thread onto skewers.
Cook the basmati rice according to the packet instructions. Chop the courgette and red pepper into small pieces and fry in a frying pan with a little olive oil until tender-crisp.
Add the cooked rice to the veg, mix loosely and season to taste with salt and pepper. Keep warm.
For the tzatziki, finely grate the cucumber or chop it very small and squeeze it lightly. Stir together with the Greek yoghurt, salt and pepper.
Fry the chicken skewers in a hot frying pan until golden brown all over and cooked through. Leave to rest briefly if needed.
Arrange the vegetable rice on plates, lay the chicken skewers on top and serve the tzatziki alongside.
Good to know
A plate like this feels just right after work. Warm, fresh and nicely balanced. Without much effort, an honest meal is on the table.
Swaps
Basmati rice → brown rice (more fibre and a little more magnesium) | Greek yoghurt → skyr (more protein, a little less fat) | Chicken breast → turkey breast (similar protein content, usually very lean) | Olive oil → avocado oil (heat-stable, mainly monounsaturated fats)
Allergens
Contains milk (Greek yoghurt). Good for children if the skewers are served without hot spices; in pregnancy it is fine as long as the chicken is cooked right through and the tzatziki is freshly made and kept well chilled.
