Cheesy Chicken and Pepper Pitta

with Fresh Slaw

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Instructions

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1 Prep vegetables

Preheat the oven to 200°C/180°C fan (see step 6). Slice the chicken into goujons. Peel and finely slice the onion. Slice the bell pepper. Slice the cabbage very finely and add it to a bowl.

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2 Season cabbage

With clean hands, massage the cabbage for 30 sec until slightly softened. Season the cabbage with 0.75/1/1.5 tbsp of lime juice (see pro tip). Chop the coriander and add it to the cabbage. Drizzle with olive oil and set aside.

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3 Fry chicken

Heat a pan over a medium-high heat with a drizzle of oil. Add the chicken and fry for 5 min until golden brown. Transfer the chicken to a plate, reserve the pan (the chicken doesn't need to be cooked through at this point). 

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4 Fry vegetables

Return the pan to a medium-high heat with a second drizzle of oil. Fry the onion and bell pepper with a pinch of salt for 3-4 min until tender-crisp.

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5 Combine

Return the chicken to the pan. Add the taco seasoning (spicy!) and stir-fry for 1 min. Top with the grated cheeses, remove from the heat and set aside for 2-3 min or until the cheese has melted. Cover to keep warm until serving.

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6 Serve

Meanwhile, toast the pitta pockets in a hot oven or toaster until warmed through. Slice the pitta in half and open thmem so they resemble pockets. Stuff the pockets with the cheesy chicken and vegetables. Add some of the tangy cabbage to the pockets and serve the remaining cabbage on the side. 

Tips for fussy eaters

Watch out for the spicy stuff! Separate a batch of the filling and keep the flavours mild.

Pro tip

Use a juice press to get all the juice out of the limes. This way your cabbage will taste fresh and tangy!

Have fun whipping up this tasty dinner - in only 20 minutes!

Cooking Time: 20 min

Cals 879 · Prot 66 · Carbs 96 · Fat 23

Ingredients

Number of people

Pitta filling

Chicken breast 400 Grams
Red onion 1 Piece
Red pepper 1 Piece
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Taco seasoning 15 Grams
Grated orange cheddar 60 Grams
Grated mozzarella 60 Grams

Slaw

White cabbage 300 Grams
Lime 2 Pieces
Fresh coriander 15 Grams
Olive oil 1 Tbsp

To serve

Pitta bread 2 Pieces

Have fun whipping up this tasty dinner - in only 20 minutes!

Cooking Time: 20 min

Cals 879 · Prot 66 · Carbs 96 · Fat 23

Instructions

photo

1 Prep vegetables

Preheat the oven to 200°C/180°C fan (see step 6). Slice the chicken into goujons. Peel and finely slice the onion. Slice the bell pepper. Slice the cabbage very finely and add it to a bowl.

photo

2 Season cabbage

With clean hands, massage the cabbage for 30 sec until slightly softened. Season the cabbage with 0.75/1/1.5 tbsp of lime juice (see pro tip). Chop the coriander and add it to the cabbage. Drizzle with olive oil and set aside.

photo

3 Fry chicken

Heat a pan over a medium-high heat with a drizzle of oil. Add the chicken and fry for 5 min until golden brown. Transfer the chicken to a plate, reserve the pan (the chicken doesn't need to be cooked through at this point). 

photo

4 Fry vegetables

Return the pan to a medium-high heat with a second drizzle of oil. Fry the onion and bell pepper with a pinch of salt for 3-4 min until tender-crisp.

photo

5 Combine

Return the chicken to the pan. Add the taco seasoning (spicy!) and stir-fry for 1 min. Top with the grated cheeses, remove from the heat and set aside for 2-3 min or until the cheese has melted. Cover to keep warm until serving.

photo

6 Serve

Meanwhile, toast the pitta pockets in a hot oven or toaster until warmed through. Slice the pitta in half and open thmem so they resemble pockets. Stuff the pockets with the cheesy chicken and vegetables. Add some of the tangy cabbage to the pockets and serve the remaining cabbage on the side. 

Tips for fussy eaters

Watch out for the spicy stuff! Separate a batch of the filling and keep the flavours mild.

Pro tip

Use a juice press to get all the juice out of the limes. This way your cabbage will taste fresh and tangy!

Ingredients

Number of people

Pitta filling

Chicken breast 400 Grams
Red onion 1 Piece
Red pepper 1 Piece
Vegetable oil 2 Tbsp
Salt 0.5 Tsp
Taco seasoning 15 Grams
Grated orange cheddar 60 Grams
Grated mozzarella 60 Grams

Slaw

White cabbage 300 Grams
Lime 2 Pieces
Fresh coriander 15 Grams
Olive oil 1 Tbsp

To serve

Pitta bread 2 Pieces
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