Cheesy Chicken and Pepper Pitta
with Fresh Slaw
Instructions
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 olive oil 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.
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.
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 821 · Prot 70 · Carbs 83 · Fat 21
Ingredients
Pitta filling
Slaw
To serve
Have fun whipping up this tasty dinner - in only 20 minutes!
Cooking Time: 20 min
Cals 821 · Prot 70 · Carbs 83 · Fat 21
Instructions
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 olive oil 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.
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.
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
Pitta filling
Slaw
To serve
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