
Thin chicken and zucchini rolls served with a cool lemon herb yogurt sauce.
240 gChicken breasts
100 gGreek Yogurt
240 gZucchini
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12 gBasil
8 gMint
1.5 tbspLemon Juice
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Slice chicken into thin strips and shave zucchini into long ribbons.
Season chicken and zucchini with salt, black pepper, and half the lemon juice, then roll zucchini around chicken strips.
Sear the rolls in cooking oil for 10 minutes, turning gently until chicken is cooked through.
Mix Greek yogurt with basil, mint, remaining lemon juice, salt, and black pepper, then serve with the rolls.