Warm pitta breads are filled with gently spiced chicken, fresh salad and crunchy vegetables for a meal that's full of texture. Quick to put together and easy to enjoy, they're ideal for lunch or a lighter supper when you want something fresh and flavourful.
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Prepare the chickenHeat the oil in a large frying pan over a medium heat. Add the onion and cook for 5 minutes until beginning to soften.
Add the sliced chicken and cook for 5-6 minutes, stirring regularly, until lightly golden and cooked through.
Add the mushrooms and peppers and continue cooking for 5-8 minutes until the mushrooms are softened and the peppers are tender but still retain a little bite.
Stir through the harissa paste until the chicken and vegetables are evenly coated. Remove from the heat and keep warm.
Prepare the salad. In a bowl gently toss all the salad ingredients together.
To serveToast the pitta breads until lightly golden and puffed up. Carefully cut each pitta in half, then gently open each half to create two pockets, allowing the steam to escape.Fill each pitta half with a little salad, a spoonful of warm chicken mixture and finish with a spoonful or drizzle of yogurt. Serve with the lemon wedges.
Instead of dairy yogurt, you can use soya or oat Greek-style alternative. Although often perceived as a healthy, coconut alternatives are exceptionally high in saturated fat and are not recommended.
SMART notes & tips
Swap the chicken for chickpeas for a delicious variation. To make the recipe vegan, also swap the dairy yogurt with soya or oat Greek-style yogurt alternative.
Got some grated carrot or red cabbage? They add extra crunch to the filling.
Nutrition per serving
Nutrient
Amount
% RI
Energy
1,878 kJ / 446 kcal
22%
Total Fat
9.1 g
13%
Saturated Fat
1.0 g
5%
Sugars
16.0 g
18%
Fibre
13.0 g
43%
Protein
38.0 g
76%
Salt
1.3 g
22%
%RI: Recommended Intake (RI) values are based on the daily needs of an average adult consuming 8400kJ/2000kcal. Fibre recommendations are based on the UK guideline intake of 30g fibre per day.
Prepare the chickenHeat the oil in a large frying pan over a medium heat. Add the onion and cook for 5 minutes until beginning to soften.
200gskinless chicken thigh fillets, cut into thick slices
2
Add the sliced chicken and cook for 5-6 minutes, stirring regularly, until lightly golden and cooked through.
100gbrown cap mushrooms, sliced
1red pepper, deseeded and thinly sliced
3
Add the mushrooms and peppers and continue cooking for 5-8 minutes until the mushrooms are softened and the peppers are tender but still retain a little bite.
2tspharissa paste
4
Stir through the harissa paste until the chicken and vegetables are evenly coated. Remove from the heat and keep warm.
Prepare the salad. In a bowl gently toss all the salad ingredients together.
2tbsp0% fat Greek-style yogurt
½lemon, cut into 2 wedges
2largewholemeal pitta breads
6
To serveToast the pitta breads until lightly golden and puffed up. Carefully cut each pitta in half, then gently open each half to create two pockets, allowing the steam to escape.Fill each pitta half with a little salad, a spoonful of warm chicken mixture and finish with a spoonful or drizzle of yogurt. Serve with the lemon wedges.
Instead of dairy yogurt, you can use soya or oat Greek-style alternative. Although often perceived as a healthy, coconut alternatives are exceptionally high in saturated fat and are not recommended.
