1/2 ripe avocado, peeled & sliced<br />
1 skinless & boneless chicken breast<br />
40 g watercress<br />
1/4 tbsp balsamic vinegar<br />
1/2 tsp olive oil<br />
1 ripe plum tomato, thinly sliced<br />
2 pitta breads<br />
salt & pepper to season1 1/2 tbsp olive oil<br />
2 tsp balsamic vinegar<br />
1 tsp soy sauce<br />
1 tsp chopped fresh oregano (optional) or pinch of dried oregano<ol>
<li>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.</li>
<li>Drain and reserve the marinade.</li>
<li>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.</li>
<li>Remove from the pan and slice into strips, season to taste.</li>
<li>Cut each pitta bread into half and brush with any remaining marinade and place on the griddle for about 1 minute each side.</li>
<li>Remove from the pan.</li>
<li>Toss the watercress with the balsamic vinegar and olive oil and arrange the chicken, avocado, tomatoes and watercress into each of the pitta pockets.</li>
<li>Add seasoning if desired and serve immediatley.</li>
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Chicken Pitta Pockets
Pregnant? Pittas are a good source of protein, carbs & vitamins that you need during pregnancy.
