Name: Greek-style chicken pittas
Prep time: 15 minutes
Cook time: 5 minutes
Yield: 2
Ingredients: 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

Strips of succulent chicken breast marinated in garlic, lemon juice and oregano stuffed into pitta with minted salad and cucumber yogurt.

Serves

Prep

15 minutes

Cook

5 minutes

Nutritional Information:

Each 388g serving contains (excludes serving suggestion)

KCal: 396
Carbs: 37.3g
Fibre: 6.9g
Protein: 43.5g
Fat: 6.5g
(Low)
Saturates: 1.1g
(Low)
Sugars: 6.1g
(Low)
Salt: 0.56g
(Low)
Fruit/Veg Portion: 1

What makes a healthy, balanced diet?

Ingredients

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

Please view Whisk.com privacy policy for more information

Method

Step 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.

Recipe tips