Greek Chicken Quesadilla | 15-Minute Summer Dinner

Grate the cucumber, salt it slightly, and after letting it rest for 5 minutes, squeeze out the excess moisture thoroughly.

Mix the Greek yogurt with 1 clove of crushed garlic, finely chopped fresh dill, a little salt, and a little olive oil. Place in the refrigerator until serving.

Cut the chicken breast fillet into small cubes or thin strips. Season with dried oregano, 1 clove of crushed garlic, salt, ground black pepper, and a little olive oil.