Pack your pitta with peppers, chicken and tzatziki for a low-calorie lunch option. Plate up your chicken sandwich in 15 minutes and enjoy 3 of your 5-a-day
Prep:10 mins
Serves 2
1 large skinless chicken breastrapeseed oil, for brushingsmall garlic clove, crushed½ tsp dried oregano2 tbsp Greek yogurt10 cm piece cucumber, grated, excess juice squeezed out2 tbsp chopped mint, plus a few leaves to serve2 wholemeal pitta breads2 red or yellow tomatoes, sliced1 red pepper from a jar (not in oil), deseeded and sliced
STEP 1Cut the chicken breast in half lengthways, then cover with cling film and bash with a rolling pin to flatten it. Brush with some oil, then cover with the garlic, oregano and some pepper. Heat a non-stick frying pan and cook the chicken for a few mins each side. Meanwhile, mix the yogurt, cucumber and mint to make tzatziki.STEP 2Cut the tops from the pittas along their longest side and stuff with the chicken, tomato, pepper and tzatziki. Poke in a few mint leaves to serve. If taking to the office for lunch, pack the tzatziki in a separate pot and add just before eating to prevent the pitta going soggy before lunchtime.
