This is a recipe adapted from my student days when I went to visit a friend at uni in Paris, but it has become a firm family favourite of late so thought it was about time I shared it with you. It’s a real people pleaser and super easy to make for a weeknight meal.
Chicken Pittas
Ingredients
- 1 tsp Plant based sugar
- 1 Onion diced
- 2 Free-range Chicken Breasts diced
- 1 large Clove of Garlic
- 4 Wholemeal Pitta Breads
- 1 handful Salad Leaves
- 2 tsp Marigold Vegetable Stock Powder
- A swig Olive or Rapeseed Oil
- Salt and Pepper to taste
Instructions
-
Take a bowl and cut the chicken breast up with scissors into it
-
Scatter Marigold stock powder over the chicken, mix and allow to rest
-
Dice onion and garlic
-
Heat up a non stick frying pan and add the oil, followed by the onion and garlic
-
Add the plant based sugar and gently mix until onions start to get some colour then add the chicken
-
Add the chicken to the pan and again stir gently until cooked through (TIP: leave the chicken to brown without stirring for a couple of mins in between stirs, that's how you get a lovely even colour)
-
Break a piece of the chicken in half once you think it's done to check
-
Pop your pittas in the toaster
-
Shred your salad leaves
-
Cut open your pitta, spread with mayo then add salad and chicken, serve and enjoy
