Light chicken doner with yoghurt dip

Name: Light chicken doner with yoghurt 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 Salt; 7-10 Tbsp Pepper; 1 TEASPOON Lemon juice; 100 g Chicken filet; 2 piece(s) Wheat Toasties; 1 TEASPOON Oil; 7-10 Tbsp Oregano; 7-10 Tbsp Chili Flakes; 7-10 Tbsp Parsley

AUTHOR
Benton Mccarty

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 Salt
7-10 Tbsp Pepper
1 TEASPOON Lemon juice
100 g Chicken filet
2 piece(s) Wheat Toasties
1 TEASPOON Oil
7-10 Tbsp Oregano
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 with milk 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 with yoghurt-milk mixture. Cover lower halves with salad, meat and vegetables. Place other toastie halves on top. Garnish with parsley.