Chicken Gyro Bowl with Cottage Cheese Tzatziki

• 180 g raw Chicken breast (6.3 oz raw)
• 18 g Lemon juice (1¼ tbsp)
• 6 g Olive oil (1⅓ tsp)
• 1 g Dried oregano (1 tsp)
• 1 g Garlic powder (⅓ tsp)
• 1.5 g Salt (¼ tsp)
• 0.3 g Black pepper (⅛ tsp)
• 100 g 2% cottage cheese (3.5 oz)
• 60 g Nonfat Greek yogurt (¼ cup)
• 120 g raw Cucumber (4.2 oz raw)
• 4 g raw (1½ cloves) Garlic
• 57 g Pita bread (2.0 oz)
• 80 g raw Tomato (2.8 oz raw)
• 60 g raw Romaine lettuce (2.1 oz raw)

You'll need: Blender, Spatula, Bowl, Frying pan, Tongs, Cutting board and knife.

Method

1. Marinate the chicken

   Cut the chicken into 2 cm (¾ inch) strips. Then scrub the board, knife and your hands with soap before you touch anything else. In the bowl, toss it with 10 g (2 teaspoons) of the lemon juice, half the oil, the oregano, garlic powder, pepper and half the salt. Leave it while you make the tzatziki.

   Even 10 minutes in lemon and oregano gives the chicken real gyro flavor.

2. Blend the tzatziki

   Blend the cottage cheese, yogurt, half the cucumber (60 g), the garlic, the rest of the lemon juice and a pinch of the remaining salt for 45–60 seconds, until completely smooth. Dice the rest of the cucumber.

   Blend until there are no cottage cheese specks left. That's what makes it silky.

3. Sear the chicken

   Heat the rest of the oil in the frying pan over medium-high heat. Cook the chicken for 6–8 minutes, turning, until golden and 74°C (165°F) inside.

   Leave each side alone for 2 minutes. That's how you get the browned edges.

4. Toast the pita

   Wipe out the pan and toast the pita over medium heat for 1–2 minutes on each side, until warm with golden spots. Cut it into wedges.

   Sprinkle a few drops of water on the pita first. It steams and stays soft.

5. Build the bowl

   Shred the romaine and dice the tomato. Put the lettuce, tomato and diced cucumber in a bowl, add the chicken and pita wedges, and spoon the tzatziki over the top.

   Put the tzatziki on last so the lettuce stays crisp.

Swaps

• Chicken breast → Boneless chicken thighsJuicier and harder to overcook. Cook to 74°C (165°F).
• Pita → Warm cooked brown rice, 140 gHeartier and gluten-free if your rice is.