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Savoury Greek Yoghurt Bowl with Lemon Chicken

If you usually stick to sweet yoghurt bowls, this is your sign to switch things up. This savoury option leans into Mediterranean flavours and turns yoghurt into the hero of a proper meal.
Print Recipe
Cook Time 15 minutes
Servings: 1
Course: dinner, lunch, Main Course
Cuisine: South African
Calories: 483
Ingredients Method Notes

Ingredients
  

  • For the yoghurt base
  • 150 ml Lancewood Fat Free Greek Delight
  • 3 tbsp cucumber finely diced
  • 2 tbsp lemon juice
  • ½ tsp lemon zest finely grated
  • ½ small garlic clove minced
  • 1 tbsp fresh mint finely chopped
  • Salt and pepper to taste
  • For the chicken
  • 1 medium chicken breast
  • ½ tbsp olive oil
  • ½ small garlic clove minced
  • ½ tsp lemon zest
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp smoked paprika
  • ¼ tsp dried oregano
  • To serve
  • 3 tbsp pickled red onion
  • ½ avocado cubed

Method
 

Prepare the chicken
  1. Place the chicken breast in a ziplock bag or between baking paper and gently flatten to an even thickness of about 2 cm.
Marinate
  1. Mix the olive oil, garlic, lemon zest, salt, pepper, paprika and oregano. Coat the chicken evenly, then cover and refrigerate for at least 2 hours or overnight.
Cook
  1. Preheat your air fryer to 200°C. Cook the chicken for 4 to 5 minutes per side until done. Let it rest for 5 minutes before slicing.
Make the yoghurt base
  1. Combine the yoghurt, cucumber, lemon juice, zest, garlic and mint in a bowl. Season to taste.
Assemble
  1. Spread the yoghurt mixture onto a plate or bowl. Add sliced chicken, avocado and pickled onions on top.
Serve
  1. Eat immediately as a high protein lunch or a lighter dinner.

Notes

Nutritional Info (Approx.) 
  • Protein: 56g  
  • Calories: 483 kcal