Friday, 9 November 2012

Pan Grilled Chicken Wholemeal Pita Bread Pocket

Pan Grilled Chicken Wholemeal Pita Bread Pocket



  • Cherry tomatoes, halved
  • Wholemeal Pita Breads
  • 500 g Chicken breast, skinless chicken breast, cut into long strips
  • 2 cups Lettuce leaves, fresh mixed
  • 2 tablespoons Olive oil


  • 3 cloves Garlic, crushed and minced (or use a garlic press)
  • 1 tablespoon Honey
  • 1/2 teaspoon Chilies powder
  • 1 teaspoon Cumin powder
  • 1/2 teaspoon Ground Black Pepper
  • 1 NILMAGGI Concentrated Chicken Stock


  • 1/2 teaspoon Lemon, zest
  • 2 cloves Garlic, pounded, or use a garlic press
  • 1 teaspoon Honey
  • To taste Salt and pepper
  • 1 tablespoon Mint Leaves, finely sliced
  • 1/4 teaspoon Chilies powder
  • 1/2 teaspoon Cumin powder
  • 4 tablespoonsNESTLÉ Natural Set Yogurt

Cooking Steps

  1. Marinate chicken strips for about 2 hours with the marinade (B) – mixed together evenly in a bowl.
  2. Heat olive oil in a non-stick frying pan on medium low heat, grill chicken for 10 minutes until brown or cooked. Dish out on a plate.
  3. Cut each pita bread into halves, slit each half open with a paring knife to form a pocket. Brush with some olive oil and grill each side for 1-2 minutes on a griddle pan to create grill marks. You can also brush pita bread halves with olive oil and brown it on a frying pan or warm the bread in the oven.
  4. Place grilled chicken, cherry tomatoes and mixed salad greens inside each pocket.
  5. Serve warm with minty yogurt sauce (C) – mix together in a small bowl.
Wholemeal pita bread has more fibre compared to normal white pita bread.

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