Chicken Pitta with Moutabal

and Fresh Vegetables

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Instructions

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1 Marinate onion

Preheat the oven to 200°C/180°C fan (see step 4). Peel and finely slice the red onion. Add the onion to a bowl with 1/1.5/2 Tbsp of lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Set aside for 15 min.

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2 Prep ingredients

Meanwhile, slice the chicken into goujons and transfer to a bowl (see tips for fussy eaters). Season the chicken with garam masala, garlic powdercoriander, cumin, paprika and chilli flakes (spicy!). Add a generous drizzle of oil, mix well and set aside. Slice the tomatoes and cucumber. Pick the parsley leaves.

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3 Fry chicken

Heat a pan over a medium-high heat with a drizzle of olive oil. Add the chicken and fry with a generous pinch of salt for 5-6 min until cooked through. 

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4 Warm pitta

Meanwhile, toast the pitta pockets in a hot oven or toaster until warmed through. Slice the pitta in half and open into pockets

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5 Serve

Stuff the pitta pockets with the spicy chickenmoutabaltomatocucumber slices, marinated onion and fresh parsley leaves. Serve immediately.

Tips for fussy eaters

Separate a batch of the chicken and season it with salt and pepper only. Melt some cheese over the top. Serve with fresh vegetables to the side.

Pro tip

If you have extra vegetables (peppers, zucchini, mushrooms...) knocking around, stir-fry them and use as an additional filling.

Hungry already? This one's ready in 20 minutes!

Cooking Time: 20 min

Cals 1057 · Prot 53 · Carbs 79 · Fat 18

Dairy-Free

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Garam masala powder 2 Grams
Garlic powder 2 Grams
Coriander powder 2 Grams
Cumin powder 2 Grams
Paprika powder 2 Grams
Chilli flakes 2 Grams
Olive oil 2 Tbsp
Salt 1 Tsp

Vegetables

Red onion 1 Piece
Lemon 1 Piece
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Tomatoes 1 Piece
Cucumber 1 Piece
Fresh parsley 15 Grams

To serve

Pitta Pocket 2 Pieces
Moutabal 200 Grams

Hungry already? This one's ready in 20 minutes!

Cooking Time: 20 min

Cals 1057 · Prot 53 · Carbs 79 · Fat 18

Dairy-Free

Instructions

photo

1 Marinate onion

Preheat the oven to 200°C/180°C fan (see step 4). Peel and finely slice the red onion. Add the onion to a bowl with 1/1.5/2 Tbsp of lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Set aside for 15 min.

photo

2 Prep ingredients

Meanwhile, slice the chicken into goujons and transfer to a bowl (see tips for fussy eaters). Season the chicken with garam masala, garlic powdercoriander, cumin, paprika and chilli flakes (spicy!). Add a generous drizzle of oil, mix well and set aside. Slice the tomatoes and cucumber. Pick the parsley leaves.

photo

3 Fry chicken

Heat a pan over a medium-high heat with a drizzle of olive oil. Add the chicken and fry with a generous pinch of salt for 5-6 min until cooked through. 

photo

4 Warm pitta

Meanwhile, toast the pitta pockets in a hot oven or toaster until warmed through. Slice the pitta in half and open into pockets

photo

5 Serve

Stuff the pitta pockets with the spicy chickenmoutabaltomatocucumber slices, marinated onion and fresh parsley leaves. Serve immediately.

Tips for fussy eaters

Separate a batch of the chicken and season it with salt and pepper only. Melt some cheese over the top. Serve with fresh vegetables to the side.

Pro tip

If you have extra vegetables (peppers, zucchini, mushrooms...) knocking around, stir-fry them and use as an additional filling.

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Garam masala powder 2 Grams
Garlic powder 2 Grams
Coriander powder 2 Grams
Cumin powder 2 Grams
Paprika powder 2 Grams
Chilli flakes 2 Grams
Olive oil 2 Tbsp
Salt 1 Tsp

Vegetables

Red onion 1 Piece
Lemon 1 Piece
Olive oil 2 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Tomatoes 1 Piece
Cucumber 1 Piece
Fresh parsley 15 Grams

To serve

Pitta Pocket 2 Pieces
Moutabal 200 Grams
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