healthy coronation chiken pittas

a great light summer lunch

Ingredients

• 1. diced chicken breasts
• 2. a diced white onion
• 3. cooking oil
• 4. tomato purée
• 5. red wine
• 6. bay leaves
• 7. reduced fat greek yogurt (preferably 0% fat)
• 8. reduced fat creme fraiche
• 9. salt and black pepper
• 10. half a lemon
• 11. salad (such as lettuce, tomato, cucumber)
• 12. curry paste

Instructions

STEP 1:

1. Grill the chicken or fry in a little oil. Once the chicken has cooked leave to cool in the fridge.

STEP 2:

*Tip* I cook the chicken in my George Foreman grill as this removes any fat and leaves the chicken moist.

STEP 3:

2. meanwhile fry the diced onion in a little oil.

STEP 4:

3. Add one tablespoon of tomato purée, a teaspoon of curry paste, a splash of wine, a bay leaf and the juice of the lemon and heat through until the wine reduces.

STEP 5:

4. Sieve to remove any access liquid and leave in the fridge to cool.

STEP 6:

5. Mix together the chicken and onion mixture with 5- 6 tablespoons of reduced fat creme fraiche and 2 teaspoons of reduced fat greek yogurt.

STEP 7:

6. cut around the edge of the pita breads lightly with a sharp knife.

STEP 8:

8. place on the grill or in the oven on a low heat until they are open but not toasted.

STEP 9:

9. place 2 heaped tablespoons of the chicken and some salad in the pita breads.

STEP 10:

10 serve and enjoy!