Chicken Potato Yogurt Bowl

What you need

Ingredients

Measured for 4 servings.

• 600 gChicken Breast, raw
• 1000 gPotato
• 400 gCucumber
• 400 gTomato
• 320 gGreek Yogurt 2%
• 40 gLemon Juice
• 20 gOlive Oil

Make it

Method

1. 01

   Cut the potatoes and chicken into separate, even pieces; dice the cucumber and tomato and keep them away from the raw chicken and hot pan.

2. 02

   Cut potatoes into even chunks and simmer them for 12–15 minutes until a knife enters with light resistance; drain and let steam escape for 2 minutes.

3. 03

   Slice the chicken into similar-size pieces. Heat the measured oil in a pan and cook the chicken over medium-high heat, turning for even browning.

4. 04

   Mix yogurt and lemon juice into a smooth sauce. Dice cucumber and tomato and keep these cold ingredients out of the hot pan.

5. 05

   Build 4 bowls with potatoes, chicken, cucumber and tomato; spoon the yogurt sauce over the top just before serving.

6. 06

   Check the thickest poultry portion with a clean instant-read thermometer and continue cooking until it reaches 74°C before serving.