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Greek-Style Chicken

Greek-Style Chicken

with Pita Bread Salad & Dill Parsley Mayo

We love a salad studded with shards of pita bread and crunchy almonds. There's nothing quite like it. Garlicky Greek chicken is topped off with this incredible dill and parsley mayonnaise - you won't know which bit to eat first!


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time


Serving amount

2 unit

pita pockets

(Contains Gluten;)

1 unit


1 clove


1 tub

dill & parsley mayonnaise

(Contains Egg;)

1 packet

chicken breast

1 packet

roasted almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )

1 unit


1 bag

mixed salad leaves

1 unit


Not included in your delivery

olive oil

1 tbs

vinegar (balsamic or white wine)

¼ tsp



Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2680 kcal
Fat39.8 g
of which saturates6 g
Carbohydrate23.2 g
of which sugars5.4 g
Dietary Fibre0 g
Protein45.9 g
Cholesterol0 mg
Sodium250 mg
The average adult daily energy intake is 8700 kJ


Chopping board
Medium Bowl
Baking Paper
Baking Tray
Medium Non-Stick Pan
Small Bowl


Get Prepped

Preheat the oven to 200°C/180°C fan-forced. Zest the lemon to get 2 tsp for 2 people / 1 tbs for 4 people. Finely chop the garlic (or use a garlic press). In a medium bowl, toss the chicken breast with a good drizzle of olive oil, the salt, lemon zest, garlic and a pinch of pepper. Cut the pita pockets (see ingredients list) into 2cm squares.

Cook the chicken

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken breast and cook for 2 minutes on each side, or until lightly browned, then transfer to an oven tray lined with baking paper. Bake for 8-12 minutes, or until cooked through. Set aside to rest. TIP: The cooking time may vary depending on the thickness of the fillet. TIP: The chicken is cooked through when it is no longer pink in the middle.

Finish prepping

While the chicken is cooking, combine the dill & parsley mayonnaise and a squeeze of lemon juice in a small bowl. Season to taste with salt and pepper and set aside. Cut the remaining lemon into wedges. TIP: Add more or less lemon juice to your taste

Bake the pita bread

Place the pita bread squares on a second oven tray lined with baking paper. Season generously with salt and pepper, spray (or drizzle) with olive oil and toss to coat. Spread in a single layer and bake for 5 minutes, or until golden. TIP: Spreading the bread in a single layer helps it to cook evenly. TIP: They can burn fast so keep an eye on them!

Prepare The Salad

While the pita is baking, roughly chop the roasted almonds. Slice the tomato and cucumber into 1cm half-moons. In a medium bowl, combine the vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people) and season with salt and pepper. Add the tomato, cucumber, mixed salad leaves and almonds to the bowl with the dressing and toss to coat. Just before serving, add the baked pita bread to the salad and toss to coat. TIP: Dress the salad and add the bread just before serving to keep the salad crisp!

Serve Up

Thickly slice the chicken. Divide the Greek-style chicken and the pita bread salad between plates. Drizzle with the dill parsley mayo and serve with lemon wedges on the side.