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Prep/Cook: 16/14 min     £5.24     Difficulty: ◉◉◉     Serves: 2

Ingredients

  • 2 tbsp ras el hanout paste
  • 1 tbsp oil
  • 1 lemon, juiced
  • 4 boneless chicken thigh fillets
  • 100g (3 1/2oz) low-fat Greek-style yogurt
  • 1 garlic clove, crushed
  • 2 large pitta breads, toasted and halved horizontally
  • 2 tomatoes, sliced
  • 1 small red onion, sliced
  • 1 little gem lettuce, shredded 
  • 1 tbsp jalapeños from a jar, drained

Method

  • In a large bowl, combine the ras el hanout paste with the oil and half the lemon juice. Add the chickenand toss to coat in the mixture. Set aside.
  • In a separate small bowl, combine the yogurt, garlic and remaining lemon juice; season to taste. Set aside until ready to serve.
  • Preheat a griddle pan or grill to medium-high. Cook the chicken for about 7 minutes on each side, until cooked through (make sure the juices run clear and no trace of pink meat remains). Remove from the pan or grill and slice.
  • Stuff one sliced thigh into each pitta pocket, along with the tomatoes, onion and lettuce. Serve with the yogurt dressing and jalapeños on the side.


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