Chicken & Onion Pita Pockets
with Horseradish Sauce & Charred Tomato Salad
- Milk
- Eggs
- Gluten
- Wheat
- May contain traces of allergens
- Milk
These handheld pockets of pita goodness, come stacked with only the tastiest of fillings. Seared garlic and herb beef, meets a blistered tomato salad and welcomes charred onions in this trifecta of ingredients. Top it all off with a drizzle of horseradish sauce. If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
Brown Onion
1 sachet
Garlic & Herb Seasoning
1 packet
Horseradish Sauce
(Contains: Milk, Eggs;)
2
Pita Bread
(Contains: Gluten, Wheat; May be present: Milk.)
330 g
Chicken Breast
1
Tomato
1 packet
Dill
1 packet
Rocket
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar
10 g
softened butter
(Contains: Milk;)
Utensils
Cooking Steps
• See 'Top Steak Tips!' (below left). Preheat BBQ to high heat. • Slice tomato into wedges. • Roughly chop dill. Thinly slice brown onion (see ingredients). • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine tomato, a drizzle of olive oil and a pinch of salt and pepper. • In a second medium bowl, combine onion, a drizzle of olive oil and a pinch of salt and pepper. • In a third medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken steaks, turning to coat.
• When BBQ is hot, grill onion on BBQ grill plate, tossing occasionally, until tender and slightly charred, 6-8 minutes. Transfer to a plate. No BBQ? In a large frying pan, cook onion over medium-high heat, stirring regularly until softened, 4-5 minutes.
• While onions are cooking, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• While chicken is cooking, add tomato to BBQ grill plate and cook, turning, until slightly charred and blistered, 2-3 minutes. Transfer to a medium bowl. No BBQ? In a large frying pan, cook tomato over medium-high heat, turning, until slightly charred and blistered, 2-3 minutes.
• While chicken is resting, grill pita bread on BBQ grill plate, until golden and warmed through, 2-4 minutes each side. No BBQ? Heat pita breads in a sandwich press for 30 seconds, until warmed through.
• To bowl with tomato, add dill, spinach & rocket mix and a drizzle of vinegar and olive oil. Toss to combine and season to taste. • Slice chicken. • Halve pita bread and spread with the softened butter. Fill with charred tomato salad, chicken steak and onions. • Drizzle with horseradish sauce to serve. Enjoy!
