Spicy Chicken Pita
Equipment
- Mixing bowl
- Whisk
- Chopping board
- Cutting knife
- Chopping knife
- Large Plate
- Frying pan
- Tongs
Ingredients
- 1 tbsp wholegrain mustard
- 2 tsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp runny honey
- Few dashes Tabasco sauce
- 500 g chicken breast
- 4 Wholegrain pita bread
- sea salt
- ground black pepper
For the salad
- 3 carrot
- 1 baby gem lettuce
- 1 tsp fennel seeds
- 2 tbsp extra virgin olive oil
- Good squeeze lemon juice
- 2 tbsp mayonnaise
- 2 tbsp Greek yoghurt
Instructions
- Whisk together the olive oil, mustard, vinegar, honey and tabasco in a shallow dish.
- Cut the chicken breasts into strips.
- Add the marinade to the chicken and leave to marinate for 30 minutes.
- Prepare the salad: coarsely grate the carrots and shred the baby gem lettuce.
- Combine the yoghurt, mayonnaise, fennel seeds, lemon juice and oil in a bowl, and season to taste.Add the salad and toss with the ingredients.
- Place a large pan over a high heat and add the chicken and marinade.Fry, without moving, for a good few minutes before turning over, allowing it to become lovely and sticky.
- Lightly toast and split the pittas.Pile the salad and chicken into the pitas and serve.
Notes
These make for a great casual, easy peasy Summer supper!
Nutrition
Calories: 442kcal
Tried this recipe?Let us know how it was!