Greek-style chicken pittas
prep: 15 minutes
cook: 5 minutes
serving: 2
Nutrition Facts
each serving
KCal
396
Carbs
37.3g
fiber
6.9g
Protein
43.5g
Fat
6.5g
Saturates
1.1g
Sugars
6.1g
Salt
0.56g
Fruit/Veg Portion
1
Ingredients
all 13 types- 250g chicken breast, sliced into strips
- 1 tsp dried oregano
- Juice half lemon
- 3 cloves garlic, crushed
- good grind black pepper
- 50g cucumber, finely diced
- 60g 0% fat Greek-style yogurt
- 2 fresh tomatoes, sliced
- 10 fresh mint leaves, torn
- 80g salad leaves
- 2 tsp olive oil
- 2 wholemeal pittas
- lemon wedges, to serve
Directions
4 steps in totalStep 1
Mix the chicken strips, oregano, lemon juice, garlic and black pepper together and set aside to infuse for 10 minutes.
Step 2
Meanwhile, in a bowl mix together the cucumber and yogurt. Add tomatoes and mint together and mix with the salad leaves.
Step 3
Heat the oil in a small pan, add the chicken and mix well to ensure even cooking – it should take around 4 minutes.
Step 4
Warm the pitta bread in a dry frying pan or toaster and cut in half and open to create pockets. Fill with salad and chicken, squeeze with lemon juice from the wedges and drizzle with the yogurt and cucumber mix.
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