Friday, 19 September 2014

Fiery Chicken Pitta Pockets

So I tried to do a WeightWatchers week a few weeks ago and it wasn't all that successful, not least because I went out twice that week and people kept giving me cake! I did hold out on an apple doughnut though on the Friday!

 This was the first recipe I made that week, a chicken pitta pocket and it was really good. Just lightly spicy but the fresh raw veggies were a wonderful accompaniment.

Fiery Chicken Pitta Pockets (from WeightWatchers Book of Recipes)
(Serves 4)
(9 WW ProPoints per serving)

2 tsp oil
1 tbsp paprika
1 tsp chilli powder
2 tsp root ginger
3 tbsp lemon or lime juice
1 tbsp coriander or mint
4 chicken breasts
4 medium pitta bread
salt and pepper

To serve
salad leaves
chopped cucumber, tomato, radish

Mix together the oil, paprika, chilli powder, ginger, lime and herbs in a bowl. Season with salt and pepper.

Lay the chicken in the spice mixture. Cover and leave to marinate for about an hour.

Preheat the grill, then cook the chicken for about 12-15 mins, turning once and basting often, until tender.

Warm the pitta breads by toasting lightly.

Slice the chicken and serve in the pitta bread with shredded lettuce, cucumber, radish and tomato.

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