Panini
Boneless Chicken Breast	g
Greek Yoghurt	g
Olive Oil	tbsp
Lemon Juice	tbsp
Red Wine Vinegar	tbsp
Garlic Clove
Sweet Smoked Paprika Powder	tbsp
Dried Oregano	tbsp
Ground Cumin	tsp
Mozzarella Cheese	g
Pita Bread
Salt & Pepper to taste
Greek Salad
Cherry Tomatoes	g
Cucumber
Fresh Herbs (Dill, Mint, Parsley)	g
Salt & Pepper to taste
Tzatziki
Cucumber
Garlic Clove
Greek Yoghurt	g
Salt & Pepper to taste

1. Peel and finely chop the garlic cloves. Rinse the chicken breasts under cold water and pat dry. In a bowl, toss the chicken with the yogurt, 2 tablespoons olive oil, lemon juice, red wine vinegar, garlic, paprika, oregano, cumin, salt and pepper. Marinate for at least 15-30 minutes in the fridge.
2. In the meantime, wash and quarter the tomatoes. Wash the cucumber and cut into small cubes. Wash the herbs, shake dry and chop finely. In a medium bowl, mix the tomatoes, cucumber, 1 tablespoon olive oil and the herbs. Season with salt and pepper.
3. Place a grill pan, or skillet over medium-high heat. Grill the chicken until lightly charred and cooked through, for about 10-12 minutes. Remove the chicken from the grill and let cool for 5 minutes, then thinly slice.
4. Cut open one side of the pita, creating a small opening. Stuff the chicken and cheese, evenly between each pita.
5. Heat a panini press or large skillet over medium-high heat. Rub both sides of the pita with olive oil. Place one at a time, into the panini press and cook until the cheese is melted.
6. For the tzatziki, wash the cucumber, grate, salt slightly and let it rest for about 10 minutes. Then drain the excess water. Peel the garlic and chop finely. In a medium bowl, mix the cucumber with the garlic and yogurt and season with salt and pepper.
7. Serve the pitas with the tomato cucumber salad and tzatziki.

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