Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3581 / 857
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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.
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 oliveoil and set aside.
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).
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.
Return the chicken to the pan. Add the tacoseasoning(spicy!) and stir-fry for 1 min. Top with the gratedcheeses, remove from the heat and set aside for 2-3 min or until the cheese has melted. Cover to keep warm until serving.
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.