Spiced Double the Chicken Pitas

Nutrition per serve

Ingredients

• 1pcs lemon
• 1clove garlic
• 5g Moroccan seasoning
• 600g free-range chicken tenderloins
• 1pcs Lebanese cucumber
• 1pcs tomato
• 130g natural yoghurt
• 4pcs souvlaki pita breads
• 50g baby spinach leaves
• 10ml olive oil
• 3ml sugar
• 10ml extra virgin olive oil

Method

1. Step 1 — Marinate chicken
   DOUBLE THE CHICKEN OPTION Juice half the lemon*. Finely chop the garlic, then using the flat side of the knife, mash to a paste (adding a little salt to the garlic on the board helps). Combine half the garlic, 1 tsp Moroccan seasoning*, 2 tsp lemon juice, 2 tsp olive oil, ½ tsp sugar and ¼ tsp salt in a large bowl. Add the chicken and stir to coat.
2. Step 2 — Chargrill chicken
   Heat a chargrill pan over medium-high heat. Cook the chicken, turning regularly, for 6-8 mins until golden and cooked through. Remove from the pan and rest for 3 mins.
3. Step 3 — Prep salad
   Meanwhile, coarsely chop the cucumber and tomato.
4. Step 4 — Make garlic yoghurt
   Combine the yoghurt and remaining garlic in a bowl and season with salt and pepper.
5. Step 5 — Warm pita
   Heat a large frypan over medium-high heat. Warm 2 pita*, one at a time, for 30 secs each side or until heated through.
6. Step 6 — Get ready to serve
   Combine 2 tsp lemon juice and 2 tsp extra virgin olive oil in a large bowl and season with salt and pepper. Add the cucumber, tomato and spinach and toss to combine. Slice the chicken. Divide the pita among plates, fill with the salad and chicken and drizzle with the garlic yoghurt to serve.

Allergens

Sulphites, Milk, Gluten, Wheat