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Piquant chicken pittas

Serves:

2

Cook Time:

15 + 30 marinating

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Notes

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Ingredients

  • 1 tsp. olive oil

  • 1/2 tbsp. wholegrain mustard

  • 1 tsp. balsamic vinegar

  • 1/2 tbsp. honey

  • Pinch chilli flakes

  • 2 chicken breasts, cut into strips

  • 1 carrot, grated

  • 1/2 little gem lettuce, shredded

  • 1/2 tsp. fennel seeds

  • 1 tbsp. extra virgin olive oil

  • Sqeeze lemon juice

  • 1 tbsp. mayonnaise

  • 1 tbsp. natural yoghurt

  • 2 wholemeal pittas

Method

  1. For the chicken combine the olive oil, wholegrain mustard, balsamic vinegar, honey, chilli flakes & season well. Use this to marinade the chicken for 30 minutes.

  2. For the salad, combine the carrot, lettuce, fennel seeds, olive oil, lemon juice, mayonnaise and yoghurt.

  3. Heat a little oil in a frying pan over a medium-high heat and add the chicken. Fry for a few minutes on either side without moving until cooked through.

  4. Toast the pittas, fill with the salad and then the chicken.

Nutrition

kcal

408

fat

15.7

sat fat

1.9

carbs

34.8

sugars

6.9

fibre

4.4

protein

29.5

salt

0.3

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