Chicken Pitta with Moutabal

and Fresh Vegetables
Hungry already? This one's ready in 20 minutes!
Cals 1046 · Prot 58 · Carbs 75 · Fat 16
Quick & Easy
Chef's choice
Family-Friendly
Try Hello Chef Now
20 min
Chicken Pitta with Moutabal and Fresh Vegetables
Hungry already? This one's ready in 20 minutes!
Cals 1046 · Prot 58 · Carbs 75 · Fat 16
Quick & Easy
Chef's choice
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
400 Grams
Garam masala
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 bread
2 Piece
Moutabal
200 Grams

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Marinate onion

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.
Prep ingredients

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.
Fry chicken

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. 
Warm pitta

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. 
Serve

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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