Sweet chilli chicken pitas

Served with homemade beetroot coleslaw.
 

Recipe from: February 2012
Preparation time: 10 min
Cooking time: 10 min
 
 

Ingredients

 
  • 2
    Tbs
    olive oil
  • 2
    skinless free-range chicken breast fillets - sliced thinly
  • 60
    ml
    sweet chilli sauce of your choice
  • Salt to taste
  • 2
    pita breads
  • Beetroot slaw:
  • 125
    ml
    raw beetroot - julienned or cut into strips
  • 125
    ml
    cucumber - cubed finely
  • A few tablespoons plain low fat or Greek yoghurt
  • The juice of half a lime
  • Salt to taste
Servings: Change Serving
 
 

Method

 
Heat a pan on medium and add the olive oil. Add the chicken strips and fry on both sides till browned.

Add sweet chilli sauce and stir through the chicken until it’s cooked. Don’t overcook – chicken will dry out. Add salt to taste.

Mix all slaw ingredients together, or add to the pita as separate components.

Place pita breads in toaster, slice in half and stuff with chicken and beetroot slaw.

Squeeze lime juice over and serve.

Reprinted with permission of The Food and the Fabulous.
To read The Food and the Fabulous' blog, click here.

 
 

Read more on: recipe  |  chicken  |  shallow-fry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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