Light chicken doner with yoghurt-oregano dip

Name: Light chicken doner with yoghurt-oregano dip
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 50 g Rocket salad; 1/4 yellow pepper; 50 g Cucumber; 1/2 Tomatoes; 60 g low-fat yoghurt; 1 TABLESPOON Milk; 7-10 Tbsp dried oregano; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Lemon juice; 100 g Chicken filet; 2 piece(s) Wheat Toasties; 1 TEASPOON Oil; 7-10 Tbsp Chili Flakes; 7-10 Tbsp Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

50 g Rocket salad
1/4 yellow pepper
50 g Cucumber
1/2 Tomatoes
60 g low-fat yoghurt
1 TABLESPOON Milk
7-10 Tbsp dried oregano
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Lemon juice
100 g Chicken filet
2 piece(s) Wheat Toasties
1 TEASPOON Oil
7-10 Tbsp Chili Flakes
7-10 Tbsp Parsley

Directions

1
Pluck the romaine lettuce into individual leaves, wash and cut into small pieces. Clean, wash and cut the pepper into strips. Cut cucumber and tomato into slices. Stir yoghurt, milk and 1/4 teaspoon oregano until smooth, season with salt, pepper and lemon juice.
2
Wash the chicken filet and cut into strips. Mix with 1 teaspoon of oil and to taste with oregano, chili flakes, salt and pepper. Heat a pan and fry the meat until golden brown, turning it over.
3
Toast the toasties, cut them open, spread a thin layer of yoghurt-milk-mix. Cover lower halves with salad, meat and vegetables. Add 1 tablespoon of yoghurt mixture to each half. Place other toastie halves on top.
4
Garnish with parsley.