Cut the chicken breast fillet into thin strips and mix with the olive oil, lemon juice, oregano, paprika, salt and pepper. Leave briefly so the spices cling well to the meat.
For the tzatziki, finely grate the cucumber and squeeze it out carefully. Stir it into the yoghurt with the crushed garlic and season to taste with salt and a little olive oil.
Chop the tomatoes and thinly slice the onion into rings. Mix them with the olives to make a simple Greek salad.
Heat a frying pan until very hot and fry the chicken in olive oil until golden brown all over. The meat should take on colour outside and be just cooked through inside.
Set the tzatziki and salad aside briefly until serving. That way the cucumber, tomatoes and onion stay fresh and crunchy.
Put the gyros chicken on plates and serve with the tzatziki and Greek salad. A little warm flatbread (contains gluten) or rice goes well with it, if you like.
Good to know
When you want something savoury and fresh that's still a proper meal, this plate is just right. Lots of flavour, simple ingredients and an uncomplicated dinner with no detours.
Swaps
Chicken breast fillet → turkey breast (similar protein content). Yoghurt → Greek yoghurt (more protein, creamier texture). Olives → avocado (provides fibre and monounsaturated fatty acids). Flatbread → baked potatoes (contain potassium and, depending on the variety, fibre).
Allergens
Contains milk (yoghurt). Well suited to children if you go easy on the garlic and onion; in pregnancy, the dish is fine as long as the chicken is cooked right through and you use pasteurised yoghurt.
