Speedy Caribbean Chicken Pita Pockets

Nutrition per serve

Ingredients

• 1clove garlic
• 300g chicken breast fillet
• 10g Caribbean seasoning
• 2pcs pita pockets
• 1pcs carrot
• 200g cabbage
• 20g raisins
• 10ml olive oil
• 30ml mayonnaise
• 10ml white wine vinegar
• 5ml honey

Method

1. Step 1 — Marinate chicken
   Preheat the oven to 200C, fan-forced, for the pita pockets (see Kitchen hack). Crush or finely chop 1 garlic clove. Thinly slice the chicken. Combine the garlic, Caribbean seasoning and a drizzle of olive oil in a large bowl and season with salt and pepper. Add the chicken and stir to combine.
2. Step 2 — Warm pita
   Halve the pita to form 4 pockets, put in a single layer on an oven tray and cover the tray with foil. Heat in the oven for 10 mins or until softened and warmed through.
3. Step 3 — Make slaw
   Meanwhile, shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the cabbage with a sharp knife or mandoline. Coarsely chop the raisins. Combine 2 tbs mayonnaise, 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 coat.
4. Step 4 — Cook chicken
   Heat a medium frypan over high heat. Cook the chicken, stirring, for 3 mins or until browned and cooked through. Remove from the pan.
5. Step 5 — Serve up
   Fill the pita pockets with the chicken and some slaw. Serve with the remaining slaw and enjoy!
6. Step 6 — Kitchen hack
   Don't want to turn on the oven? Easy! Simply halve the pitas to form 4 pockets. Put on a plate, slightly overlapping, and microwave for 30 secs or until warmed through.

Allergens

Eier, Sulfit, Gluten, Wheat