Name: Chicken Pitta Pockets
Prep time: 35 min
Cook time: 10 min
Cuisine: British
Ingredients: ½ ripe avocado, peeled and sliced 1 skinless and boneless chicken breast 40g watercress ¼ tbsp balsamic vinegar ½ tsp olive oil 1 ripe plum tomato, thinly sliced 2 pitta breads Salt and pepper, to season; 1 ½ tbsp olive oil 2 tsp balsamic vinegar 1 tsp soy sauce 1 tsp chopped fresh oregano (optional) or pinch of dried oregano

Chicken Pitta Pockets

Pregnant? These chicken pitta pockets are a good source of protein, carbs and vitamins that you need during pregnancy.

For another protein-packed lunch idea, give these Chicken and Sweetcorn Quesadillas a go!

Dairy-free

Egg-free

Nut-free

Prep Time: 10 minutes (plus 30 minutes marinating)

Cook Time: 10 minutes

Makes: 4 pittas

Great for: Pregnancy Recipes

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Ingredients

½ ripe avocado, peeled and sliced
1 skinless and boneless chicken breast
40g watercress
¼ tbsp balsamic vinegar
½ tsp olive oil
1 ripe plum tomato, thinly sliced
2 pitta breads
Salt and pepper, to season

Marinade

1 ½ tbsp olive oil
2 tsp balsamic vinegar
1 tsp soy sauce
1 tsp chopped fresh oregano (optional) or pinch of dried oregano

Method

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.
Drain and reserve the marinade.
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.
Remove from the pan and slice into strips, season to taste.
Cut each pitta bread into half and brush with any remaining marinade and place on the griddle for about 1 minute each side.
Remove from the pan.
Toss the watercress with the balsamic vinegar and olive oil and arrange the chicken, avocado, tomatoes and watercress into each of the pitta pockets.
Add seasoning if desired and serve immediately.