Lemon pepper chicken pitas
Reviewed by our expert panel(at time of publication)
Ingredients
- 4 skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons reduced-salt lemon pepper seasoning
- juice of 1 lemon
- 4 medium wholemeal pita breads
- 1 punnet cherry tomatoes, halved
- 1 red onion, thinly sliced
- salad leaves
- Yoghurt dip
- low-fat plain yoghurt
- garlic, crushed
- parsley
Instructions
1 Place chicken breasts in a plastic bag and bash with a rolling pin. Flatten until thin and even.
2 Mix oil, seasoning and lemon juice together. Toss chicken in marinade.
3 Grill chicken for about 3 minutes on both sides or until charred and cooked. Slice chicken pieces in slithers.
4 Blend yoghurt dip ingredients in a small bowl.
5 Cut warm pita bread in half to make a pocket. Fill with chicken and salad leaves. Serve with extra salad on the side and a dollop of yoghurt dip.
HFG tip
If you have time, leave chicken to marinate for a few hours.
Nutrition Info (per serve)
-
Calories 452cal
-
Kilojoules 1890kJ
-
Protein 49g
-
Total fat 14g
-
–Saturated fat 3g
-
Carbohydrates 35g
-
–Sugars 7g
-
Dietary fibre 6g
-
Sodium 490mg
-
Calcium 130mg
-
Iron 3.5mg
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