Peri-Peri Plant-Based Crumbed Chick'n & Sticky Onion Pita

• Meanwhile, thinly slice red onion.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Wipe out the frying pan then return to medium-high heat with a drizzle of olive oil. • Cook chicken breast, turning occasionally, until browned and cooked through, 10-14 minutes. • In the last 2 minutes of cook time, sprinkle over the peri-peri seasoning, turning chicken to coat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Wipe out the frying pan then return to medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate. Season with a pinch of peri-peri seasoning.

• While the chicken is cooking, microwave pita bread on a plate for 1 minute, until warmed through. • Halve pita bread and fill with Cheddar cheese. • Bake pita bread directly on a wire oven rack until heated through and the cheese if melted, 2-3 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • While the plant-based crumbed chicken is cooking, microwave pita bread on a plate for 1 minute, until warmed through. • Halve pita bread and fill with Cheddar cheese. • Bake pita bread directly on a wire oven rack until heated through and the cheese if melted, 2-3 minutes.