• 400 g diced chicken breast
  • 1 small onion, peeled and roughly chopped
  • 0.5 garlic cloves, peeled and finely chopped
  • 2 tbsp fresh flat-leaf parsley, chopped

For the tzatziki dip:

  • 85 g cucumber, grated
  • 0.5 garlic clove, puréed
  • 6 tbsp natural Greek-style yogurt
  • 0.5 tsp mint sauce
  • carrot, cucumber and red pepper sticks, to serve
  • wholemeal pitta, toasted, cut into strips, to serve


  1. 1

    Preheat the grill to high. Put the diced chicken breast in a food processor and whizz until finely chopped. Add the onion, garlic and parsley and whizz again until finely chopped, pushing the mixture down the sides of the bowl occasionally.

  2. 2

    Divide the mixture into small patties – you should be able to make about 40. Grill for 10 minutes, turning halfway through, until the patties are completely cooked through.

  3. 3

    Meanwhile, make the tzatziki. In a small bowl, mix together the cucumber, garlic, yogurt and mint sauce.

  4. 4

    Serve the chicken patties with the tzatziki, vegetable sticks and pitta bread.

Nutritional Details

Each serving provides
  • Energy 63kj 15kcal <1%
  • Fat 0.4g <1%
  • Saturates 0.2g 1%
  • Sugars 0.3g <1%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 440kj/105kcal

Each serving provides

0.3g carbohydrate 0.1g fibre 2.5g protein

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