Middle Eastern Chicken Pockets

Nutrition per serve

Ingredients

• 1pcs lemon
• 5g Moroccan seasoning
• 300g free-range chicken breast fillet
• 380g chickpeas
• 1clove garlic
• 5g cumin and coriander spice blend
• 1pcs tomato
• 1pcs zucchini
• 1bunch mint
• 130g natural yoghurt
• 2pcs pita pockets
• 50g mixed salad leaves
• 30ml boiling water
• 23ml extra virgin olive oil
• 15ml olive oil
• 5ml white wine vinegar

Method

1. Step 1 — Prep chicken
   CHICKEN BREAST OPTION Finely grate the zest of half the lemon*, then juice the half. Put the Moroccan seasoning and 1 tsp lemon zest* in a large bowl and season with salt and pepper. Thinly slice the chicken into strips. Add the chicken to the seasoning mixture and stir to coat.
2. Step 2 — Make hummus
   Drain and rinse the chickpeas, then put into a separate large bowl. Crush or finely chop the garlic. Add the garlic, 1 tbs lemon juice, ½ tsp cumin and coriander spice blend*, 2 tbs boiling water and 1 tbs extra virgin olive oil to the chickpeas. Using a stick blender, blend until a rough puree forms. Season with salt and pepper.
3. Step 3 — Prep ingredients
   Meanwhile, finely chop the tomato. Thinly slice the zucchini on an angle. Heat 2 tsp olive oil in a medium frypan over high heat. Cook the zucchini, stirring regularly, for 3 mins or until golden and tender. Remove from the pan.
4. Step 4 — Cook chicken
   Heat 1 tsp olive oil in the same pan over high heat. Cook the chicken, stirring regularly, for 2-3 mins until golden and cooked through. Season with salt and pepper.
5. Step 5 — Make mint yoghurt
   Coarsely chop the mint leaves, discarding the stems. Put the yoghurt and half the mint in a bowl, season with salt and pepper and stir to combine. 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 — Toss salad and serve
   Whisk 2 tsp extra virgin olive oil and 1 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the tomato, salad leaves and remaining mint and toss to combine. Spread the inside of each pita with hummus, then fill with the mince mixture and zucchini. Drizzle with mint yoghurt. Divide the pita and salad among plates to serve.

Allergens

Sulphites, Milk, Gluten, Wheat