Chermoula Chicken & Chickpea Pita Pockets

Name: Chermoula Chicken & Chickpea Pita Pockets with Hummus, Cucumber Salad & Fetta Yoghurt
Total time: 15 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 cucumber; 1 capsicum; 1 packet chickpeas; 1 packet Greek-style yoghurt; 1 packet Fetta Cubes; 1 sachet chermoula spice blend; 1 packet tomato paste; ¼ cup water; 2 pita breads; 1 packet mixed salad leaves; drizzle white wine vinegar; 1 packet hummus; 1 packet chicken breast

with Hummus, Cucumber Salad & Fetta Yoghurt

4.5(38)

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Calories

:

870 kcal

Protein

:

67.1g protein

Preparation Time

:

15 minutes

Difficulty

:

Easy

Allergens:

Milk
Gluten
Wheat
Sesame
Soy
May contain traces of allergens
Milk
Eggs
Cashew
Walnut
Almond
Macadamia

These saucy, chermoula-spiced chicken & chickpeas meet hummus and fetta yoghurt in the pita of a lifetime. Stuff the combo into pillowy pockets and you’ll be coming back for seconds (and thirds).

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

cucumber

1

capsicum

1 packet

chickpeas

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

Fetta Cubes

(Contains: Milk;)

1 sachet

chermoula spice blend

(May be present: Soy.)

1 packet

tomato paste

2

pita breads

(Contains: Gluten, Wheat; May be present: Milk.)

1 packet

mixed salad leaves

1 packet

hummus

(Contains: Sesame; May be present: Milk, Eggs, Cashew, Walnut, Almond, Macadamia.)

1 packet

chicken breast

Not included in your delivery

olive oil

¼ cup

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3641 kJ

Calories870 kcal

Fat24.6 g

of which saturates6.3 g

Carbohydrate88.2 g

of which sugars20.8 g

Dietary Fibre21.2 g

Protein67.1 g

Sodium1805 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Slice cucumber into half-moons. Roughly chop capsicum. • Cut chicken breast into 2cm chunks. • Drain and rinse half the chickpeas. • To a small bowl, add Greek-style yoghurt and fetta cubes and mash to combine. Season to taste.

2

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and capsicum, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce pan to medium heat, add chickpeas, chermoula spice blend and tomato paste, and cook until fragrant, 1-2 minutes. • Remove pan from heat, add the water and stir to combine. Lightly mash chickpeas with a potato masher or fork (add a splash of water if the mixture looks too thick). Season to taste.

3

• Meanwhile, toast or grill pita bread to your liking. • In a large bowl, combine cucumber, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste.