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For the Dish:

  • 1/2 ripe avocado, peeled & sliced
  • 1 skinless & boneless chicken breast
  • 40 g watercress
  • 1/4 tbsp balsamic vinegar
  • 1/2 tsp olive oil
  • 1 ripe plum tomato, thinly sliced
  • 2 pitta breads
  • salt & pepper to season

For the Marinade:

  • 1 1/2 tbsp olive oil
  • 2 tsp balsamic vinegar
  • 1 tsp soy sauce
  • 1 tsp chopped fresh oregano (optional) or pinch of dried oregano


  1. Mix together the marinade ingredients. Score the chicken 3 or 4 times with a sharp knife and place in the marinade for at least 30 minutes.
  2. Drain and reserve the marinade.
  3. Heat the griddle until very hot, brush with a little oil and put the chicken on it. Cook for 8 to 10 minutes turning halfway through.
  4. Remove from the pan and slice into strips, season to taste.
  5. Cut each pitta bread into half and brush with any remaining marinade and place on the griddle for about 1 minute each side.
  6. Remove from the pan.
  7. Toss the watercress with the balsamic vinegar and olive oil and arrange the chicken, avocado, tomatoes and watercress into each of the pitta pockets.
  8. Add seasoning if desired and serve immediatley.
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