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Chicken Pita Pockets

WITH Jazmyn McKinnie

Dinner/Lunch • 25 mins • Serves: 4 • Cost: $13.50 approx. ($3.38/serve)

INGREDIENTS

  • 500g chicken breast or thigh
  • 1/2 lemon
  • 2 garlic cloves
  • 1 tsp dried Italian herbs or oregano
  • 4 wholemeal pita pockets
  • 1/2 cucumber
  • 2 tomatoes
  • 1/2 red onion
  • 1 cup mint leaves (approx. half a bunch)
  • 2 cups spinach
  • 1/4 cup Greek yoghurt
  • extra virgin olive oil
  • salt & pepper

METHOD

  1. Prep: chop tomatoes and cucumber into small cubes. Finely slice red onion and mint. Crush garlic, juice half of a lemon. Slice chicken into bite sized strips.
  2. Place chicken in a big bowl, add a drizzle of olive oil, garlic, dried herbs, half of the lemon juice and a pinch of salt & pepper. Put aside.
  3. Place tomatoes, cucumber, red onion, mint, olive oil and a pinch of salt & pepper in a bowl and mix together. Put aside for serving.
  4. Place Greek yoghurt, the rest of the lemon juice and a pinch of salt & pepper in a small bowl and mix. Put aside for serving.
  5. Heat a pan on a medium heat. Add chicken and cook for 8-10mins, stirring regularly.
  6. Assemble and Serve!


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