Greek-style chicken breast pita
updated the 17 August 2015 à 11:24MF Asia’s CHEF IN HEELS Simbian Chua shares her delicious Greek-inspired recipe. Fridge-friendly and made using no oil there’s no reason not try it, don’t you think?
Serves 2 | Takes 20 minutes
Ingredients:
500g Boneless chicken breast
3 Portobello mushrooms
1 Onion (Ringed)
1 Butterhead lettuce
1 Handful of cherry tomatoes (halved)
5 Pita bread (halved)
Sauce:
3 Tbsp of greek yogurt
1 Tbsp of mayonnaise
1 Tbsp of honey mustard sauce
1 Tbsp of roasted sesame sauce
1 Tbsp of chopped garlic
Method:
- Cut chicken breasts into nugget size.
- Grill chicken breasts for 3 minutes on each side till thoroughly cooked. Leave them aside to cool.
- Cut portobello mushrooms into fine pieces and grill them for 5 minutes. Leave aside to cool.
- Now, prepare the sauce by combining all ingredients into a mixing bowl.
- Throw in the portobello and chicken breasts into the mixture and mix well.
- Place a piece of lettuce and ringed onion into each pita bread and put the filling in as well.
CHEF IN HEELS tip: This dish can be eaten warm but if you’re in the mood for something more refreshing, pop them into the fridge for a little and eat them as cold snacks.
Simbian Chua
Photo: Simbian Chua/Marie France Asia
Marie France Asia, women's magazine