[Superquick] Fast-Fired Tandoori Chicken Pita Pockets & Coriander Yoghurt
with Cucumber Salad & Cheddar Cheese
Calories
:
685 kcalProtein
:
48.8g proteinPreparation Time
:
15 minutesDifficulty
:
EasyPre-Prepped
Allergens:
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
330 g
Chicken Thigh
½ packet
Onion
1 packet
Tandoori Paste
1
Cucumber
1 packet
Coriander
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Mixed Salad Leaves
2
Pita Bread
(Contains: Gluten, Wheat; May be present: Milk.)
1 packet
Cheddar Cheese
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar* (pantry)
Utensils
•Large Frying Pan
Cooking Steps
1
- Cut chicken thigh into 2cm chunks.
- In a large frying pan, heat a drizzle of olive oil over high heat.
- When oil is hot, cook chicken and sliced onion (see ingreditents) tossing, until browned, 5-6 minutes.
- Add tandoori paste, and cook, until fragrant. 1 minute.
TIP: The chicken is cooked when it is no longer pink inside.
2
- Meanwhile, slice cucumber into thin rounds.
- Roughly chop coriander.
- In a small bowl, combine coriander, Greek-style yoghurt and a drizzle of olive oil. Season to taste.
3
- In a medium bowl, combine mixed salad leaves, cucumber, a drizzle of olive oil and white wine vinegar. Season to taste.
4
- Microwave pita bread on a plate for 1 minute, until warmed through. Halve pita bread and fill with coriander yoghurt, tandoori filing and Cheddar cheese.
- Divide fast-fired tandoori chicken pita pockets and cucumber salad between plates. Enjoy!
