Double Lemon Pepper Chicken Pita Pockets

Name: Double Lemon Pepper Chicken Pita Pockets with Sweet Potato Wedges & Tomato Salad
Total time: 30 min
Yield: 2
Cuisine: Greek
Ingredients: 660 g Chicken Breast; 1 sachet Chicken Salt; 1 packet Dill & Parsley Mayonnaise; 1 sachet Lemon Pepper Seasoning; 1 packet Mixed Salad Leaves; 2 Pita Bread; 2 Sweet Potato; 1 Tomato; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Sweet Potato Wedges & Tomato Salad

Berlinda LeUpdated on August 13, 2026

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Calories

:

920 kcal

Protein

:

88g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Soy
Eggs
Gluten
Wheat
May contain traces of allergens
Gluten
Wheat
Milk

Ready for a dinner upgrade? These zesty chicken pita pockets are the perfect weeknight win. Tender, lemon-kissed chicken tucked inside warm bread with a refreshing tomato salad. Served alongside crispy sweet potato wedges and a cooling herby mayo, this meal is bright, satisfying and bursting with flavour.

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

Ingredients

Serving amount

660 g

Chicken Breast

1 sachet

Chicken Salt

(Contains: Soy May be present: Gluten, Wheat)

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs)

1 sachet

Lemon Pepper Seasoning

1 packet

Mixed Salad Leaves

2

Pita Bread

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

2

Sweet Potato

1

Tomato

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Energy (kJ)3850 kJ

Calories920 kcal

Fat25.1 g

of which saturates3.7 g

Carbohydrate82.7 g

of which sugars14.7 g

Dietary Fibre8.6 g

Protein88 g

Sodium1760 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges.
Place on lined oven tray. Drizzle with olive oil and toss to coat.
Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

2

Meanwhile, thinly slice tomato into wedges.
Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season with salt and pepper.

3

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).
In the last minute, sprinkle over lemon pepper seasoning, turning to coat.

TIP: The chicken is cooked when it is no longer pink inside.

4

When wedges have 5 minutes remaining, bake pita bread directly on a wire oven rack until heated through, 2-3 minutes.

5

In a medium bowl, combine mixed salad leaves, tomato, a drizzle of olive oil and vinegar. Season.

6

To tray with wedges, sprinkle over chicken salt and toss to coat.
Slice chicken.
Halve pita bread and fill with salad and chicken. Drizzle over dill & parsley mayonnaise.
Divide chicken gyros-style pitas and chicken salt fries between plates. Enjoy!