400-500g boneless skinless chicken breasts or thighs, cubed
⅓ cup plain low-fat yoghurt
¼ cup extra virgin olive oil
3 garlic cloves, chopped
2 small onions, chopped
1 tbsp smoked paprika
1 tsp dried oregano OR 1 tbsp fresh oregano, chopped
chili flakes, salt, and black pepper
2 small cucumbers, chopped
1 avocado, diced
2 tbsp lemon juice
¼ cup fresh dill, chopped
120g feta cheese, crumbled
1-2 cups Tzatziki sauce
lettuce, chili, onion, tomatoes, and pitas, for serving
Method:
In a bowl, combine the yoghurt, olive oil, garlic, onions, paprika, oregano, chili flakes, and a large pinch each of salt and pepper. Add the cubed chicken and let it marinate for 15 minutes at room temperature or up to overnight in the refrigerator
Preheat the oven to 220°C. Arrange the chicken on a baking sheet and bake for 15 minutes, toss and bake another 5-10 minutes, or until cooked through. If using an air fryer, cook at 200°C for 10–12 minutes, shaking the basket halfway through
Meanwhile, combine the cucumbers, avocado, lemon, dill, salt, and pepper
To assemble, add lettuce to a bowl. Top with chicken, cucumber/avocado salad, feta cheese, and any other desired toppings
