Greek tzatziki bowl Recipe

Ingredients (for 2 persons):

140 grams chicken breast, 1 clove of garlic, 2 tablespoons Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon olive oil, 1 teaspoon dried oregano, pinch of cumin powder, pinch paprika powder, 120 grams quinoa, 4 mini cucumbers, 16 snack tomatoes, 8 Kalamata olives without seeds, 1 red onion, 40 grams of feta cheese, half a bag of Natural Spices organic Thessaloniki Tease, 1 teaspoon Natural Spices Sirtaki mix

Preparation method:

1. Cut the chicken breast into cubes. Place this in a ziplock plastic bag. Crush the garlic clove and put it in a small bowl with the Greek yogurt, lemon juice, oil, oregano, cumin, paprika powder and some salt and pepper. Stir together. Add this to the chicken breast in the bag. Zip up and knead the marinade slightly through the chicken. Place in the fridge and let it marinate for half an hour.

2. In the meantime, cook the quinoa according to the package and let it cool down a bit.

3. Cut the cucumber into slices, halve the tomatoes and the olives. Cut the red onion into thin half rings and crumble the feta cheese with your hands. Divide all this between 2 deep plates. Save some space for the chicken.

4. Heat the oil in a pan and pour the marinated chicken mixture from the bag into the pan. Fry on medium heat until golden brown. The Greek yogurt marinade makes the chicken super tender.

5. Prepare half a sachet of Natural Spices bio Thessaloniki tease according to the package (with Greek yogurt and grated cucumber).

6. Divide the chicken pieces over the bowls as well. Spoon the tzatziki over this and finally sprinkle the Natural Spices Sirtaki mix over the bowls for some extra flavor.

Tip:

If you have a little more preparation time, it is also nice to make pickled red onion from the red onion. Place the half red onion rings in a sealable preserving jar. Mix 125 ml of boiled water with 2 teaspoons of sugar (or honey) in a small bowl. Stir until the sugar has dissolved. Add the sugar water, 180 ml of white wine vinegar and a pinch of salt to the onion. Let it cool for a while, then put the lid on and put it in the fridge overnight. You can also immediately add 2 red onions and keep what is left, delicious with a salad for example.

This recipe was made in collaboration with Laura from LauraSupervood.