Lunch
Greek chicken pitta
Chicken in pitta with a cucumber and yogurt tzatziki
- Ready in 25 min
- 495 kcal
Suits: Balanced, Mediterranean
Per serving
- kcal
- 495
- Protein
- 53 g
- Carbs
- 44 g
- Fat
- 11 g
Ingredients
- 170 g chicken breast
- 80 g wholemeal pitta
- 100 g cucumber
- 70 g natural yogurt
- 6 ml olive oil
Method
- Cut the chicken breast into strips and toss with half the olive oil, salt and black pepper.
- Heat a frying pan over a medium-high heat and cook the chicken for 6–8 minutes, turning, until golden and cooked through, with no pink in the middle and the juices running clear.
- Meanwhile, coarsely grate the cucumber, squeeze out the liquid with your hands and stir it into the natural yogurt with the rest of the olive oil and a pinch of salt to make a quick tzatziki.
- Lift out the chicken, wipe the pan and warm the wholemeal pittas in it for 30 seconds on each side, then split them open.
- Fill the pittas with the chicken, spoon in the tzatziki and serve straight away.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens