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Lemon pepper chicken pitas

Serves: 4 ; Time to make: 20 mins


  • 4 skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 teaspoons reduced ​salt
  • lemon pepper seasoning
  • juice of 1 lemon
  • 4 medium wholemeal pita breads
  • 1 punnet cherry tomatoes, halved
  • 1 red onion, thinly sliced
  • salad leaves

Yoghurt dip:

  • low ​fat natural yoghurt
  • garlic, crushed
  • parsley

If you have time, leave chicken to marinate for a few hours.

Place chicken breasts in a plastic bag and bash with a rolling pin. Flatten until thin and even. Mix oil, seasoning and lemon juice together. Toss chicken in marinade. Grill chicken for about 3 minutes on both sides or until charred and cooked. Slice chicken pieces in slithers. Blend yoghurt dip ingredients in a small bowl. Cut warm pita bread in half to make a pocket. Fill with chicken and salad leaves. Serve with extra salad on the side and a dollop of yoghurt dip

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