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Ingredients
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
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
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 immediatley.
