My Food Bag features this fresh and easy-to-prepare chicken dish perfect for the summer months.
PREHEAT oven to 180°C/160°C (Fan) (if using oven to warm pita bread). Read through recipe.
Pat chicken dry with paper towels and slice into steaks. To do this, place your hand at on top of each breast and slice through horizontally to make two thin steaks.
In a shallow dish, combine ras el hanout, sugar, salt, oil, lemon juice and parsley (if using). Add chicken to dish, toss to coat and set aside.
In a small serving dish combine all yoghurt sauce ingredients, season to taste. Cut cucumbers in 1x5cm batons, transfer to a serving bowl and set aside.
Prepare salad; roughly shred lettuce, cut tomatoes into 1cm dice. Transfer lettuce and tomatoes to a large serving bowl, toss with oil, lemon juice and parsley (if using), season to taste. Set aside.
Wrap pita breads?in foil and warm in oven for 8-10 minutes (alternatively microwave on high uncovered for 30 seconds just prior to serving).
Heat a large fry-pan on medium heat and cook chicken for 2-3 minutes each side (depending on thickness), until cooked through. Set aside to rest for 2 minutes. Thickly slice.
To Serve, divide pita bread between plates, spread with yoghurt sauce, top with salad, cucumber and chicken.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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