Chicken Burger with Tzatziki



4 skinless chicken breasts
1 red pepper, deseeded and sliced into quarters
1 tbsp parsley, roughly chopped
Juice and zest of ½ lemon
Black pepper
Rapeseed oil, for brushing
Mixed salad leaves, washed
4 multi-seed rolls 

For the Tzatziki: 
¼ cucumber
150g natural yogurt
Handful fresh mint, roughly chopped
Small garlic clove, crushed
1 tsp olive oil
Squeeze of lemon juice



  1. Start with the chicken: preheat the grill to a high heat.
  2. On a clean board, carefully flatten the chicken breasts between cling film with a rolling pin, until half their original thickness. (Watch your fingers!). Mix together the lemon juice, zest and parsley together with a tsp rapeseed oil and rub into the chicken breast. 
  3. Brush the red pepper with rapeseed oil. 
  4. Grill the chicken and red pepper for 4 minutes each side until cooked through.
  5. Next the tzatziki: dice the cucumber (discarding the seeds) and mix with the yogurt, fresh mint, garlic, olive oil and lemon juice. Taste to see if needs more lemon, mint etc.
  6. To serve, lightly toast the rolls, add the cooked chicken to the base of each, followed by the softened red pepper, tzatziki and mixed salad leaves, finishing with the top half.