|75 g||full-fat Greek yogurt|
|lettuce (for serving)|
|tomato (for serving)|
|red onion (for serving)|
|mint (for serving)|
Spread a layer of plastic wrap over a cutting board and place the chicken breasts in the middle with some space between them. Add another layer of plastic over the chicken and pound them with the smooth side of a meat tenderizer just to make the chicken breast even in thickness. Season the chicken thoroughly with salt and pepper, some olive oil, and the Za’atar.
Rub a grill pan with some oil and grill the chicken breasts until cooked through, approx. 5 – 8 min. on each side. Set aside and cover with foil while you make the cucumber-yogurt sauce.
Grate the cucumber and season with salt. Transfer to a fine sieve set over a bowl to drain. Mix the yogurt with some pepper. Gently press the cucumber to remove any excess liquid and add to the yogurt, stirring to combine.
Toast the buns in a toaster or on the grill until lightly browned. Swipe the bottom buns with some of the cucumber yogurt mixture, then add the chicken breast on top. Serve with lettuce, tomato, sliced red onion, and fresh mint. Enjoy!