Doner bowl with chicken and cabbage salad

Doner bowl with chicken and cabbage salad: chicken breast, yoghurt, cucumber, tomato and garlic – with plenty of protein, fresh and easy for every day.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 410 kcal per serving
• Protein: 42 g
• Fat: 18 g
• Carbs: 12 g

Ingredients

• 200 g chicken breast fillet
• ½ tomato
• ½ small garlic clove
• ½ cucumber
• 2 tbsp natural yoghurt
• 1 tbsp olive oil
• Salt

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · grater

1. Pat the chicken breast dry, salt it lightly and fry it in a frying pan with the olive oil over a medium heat until golden brown all over and cooked through. Leave it to rest briefly, then cut it into strips.
2. Wash the tomato and cucumber and cut them into small pieces. Chop the garlic very finely or grate it.
3. Mix the natural yoghurt with the garlic and a small pinch of salt. Leave the sauce to stand briefly so it becomes a little more aromatic.
4. Arrange the tomato and cucumber in a bowl. Spread the sliced chicken over the top.
5. Pour the yoghurt sauce over the bowl and serve straight away.

Good to know

When it needs to be quick but should still taste like a proper meal, this bowl is just right. Fresh, savoury and not too heavy.

Swaps

Chicken breast → turkey breast (similar protein content and usually a little milder in flavour); natural yoghurt → Greek yoghurt (more protein, creamier texture); olive oil → avocado oil (heat-stable and mild); tomato → pepper (also provides fibre and vitamin C).

Allergens

Contains milk from the yoghurt; well suited to children if the garlic is used sparingly and the chicken is cooked right through – also fine in pregnancy, as long as you only use pasteurised yoghurt and the meat is well cooked.