Chicken Pitta Pockets
Pregnant? These chicken pitta pockets are a good source of protein, carbs and vitamins that you need during pregnancy.
Dairy-free
Egg-free
Nut-free
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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
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
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.
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