| 1 | carrot |
| 1 | avocado |
| ¼ | red cabbage |
| 100 g | cucumbers |
| 3 cloves | garlic |
| 300 g | chicken breasts |
| quinoa | |
| 3 tbsp | full-fat Greek yogurt |
| 120 g | full-fat Greek yogurt |
| 3 tbsp | vinegar |
| 1 tbsp | extra-virgin olive oil |
| ½ tbsp | extra-virgin olive oil |
| 1 tsp | salt |
| 3 tbsp | lemons |
| ½ tbsp | lemon |
| ½ clove | garlic |
Marinade for chicken: Prepare the meat by cutting it to 2cm pieces and seasoning with pepper. Slice or mince the garlic, add rest of the ingredients and mix it all together. Spread it on the chicken and marinate in fridge for 3-12 hours.
Prepare Tzatziki: Grate cucumber and squeeze over the sink to remove excess water. Add rest of the ingredients and season with garlic and salt. Let it rest for 5mins.
Rinse quinoa under water. Add twice as much water as quinoa. Cook it until all the water evaporates then cover the pot and let it rest for 5mins.
Cook the marinated chicken on pan. In the meantime slice avocado, carrot and cabbage.
Arrange the food. Start with quinoa on the bottom of the bowl/soup plate, then go around adding chicken, tzatziki, carrot, red cabbage and avocado.
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