Lunch Caribbean Chicken Pita Pockets

Nutrition per serve

Ingredients

• 300g free-range chicken thigh fillets
• 10g Caribbean seasoning
• 1pcs carrot
• 200g cabbage
• 50g smoky aioli
• 20g raisins
• 2pcs pita pockets
• 10ml olive oil
• 10ml white wine vinegar
• 5ml honey

Method

1. Step 1 — Marinate chicken
   Thinly slice the chicken. Combine the Caribbean seasoning and a drizzle of olive oil in a large bowl and season with salt and pepper. Add the chicken and toss to coat.
2. Step 2 — Prep ingredients
   Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the cabbage.
3. Step 3 — Toss slaw
   Combine the aioli, 2 tsp white wine vinegar and 1 tsp honey in a large bowl and season with salt and pepper. Add the carrot, cabbage and raisins and toss to combine.
4. Step 4 — Cook chicken
   Heat a medium frypan over high heat. Cook the chicken, stirring, for 3 mins or until golden and cooked through.
5. Step 5 — Warm pita
   Meanwhile, halve the pita to form 4 pockets. Put on a plate, slightly overlapping, and microwave for 30 secs or until warmed through.
6. Step 6 — Assemble pita pockets
   Fill the pita pockets with the chicken and some slaw. Serve the chicken pita pockets with the remaining slaw.

Allergens

Sulphites, Egg, Gluten, Wheat