Chicken Pitta Bowls with Feta

• 450 gchicken breast, cut into thin strips
• 350 gcourgettes, cut into thin half-moons
• 220 gpitta bread
• 280 gtomatoes, cut into small wedges
• 25 mlolive oil
• 1½ tspdried oregano
• 25 mllemon juice
• 90 gfeta, crumbled
• 120 gGreek yoghurt
• 8 gmint leaves, torn into small pieces
• Fine salt, as needed
• Black pepper, freshly ground

Method

1. 1Heat a wide frying pan over medium-high heat. Toss the chicken strips with 15 ml oil, oregano and black pepper. Slice them thinly so they cook quickly and evenly.
2. 2Fry the chicken for 7–9 minutes, turning, until browned and the thickest pieces reach 75°C for 30 seconds. Transfer to a plate and keep warm.
3. 3Add the remaining oil and the courgettes to the same pan. Fry for 5–6 minutes until browned at the edges but still holding their shape.
4. 4While the courgettes cook, mash the feta with the yoghurt and lemon juice. Stir in half the torn mint and taste before adding salt.
5. 5Lift out the courgettes and warm the pittas in the dry pan for a minute on each side until supple. Tear into bite-sized pieces.
6. 6Divide the pitta, chicken, courgette and tomato between four bowls. Spoon over the dressing and mix gently so some of the bread catches the juices. Add the remaining torn mint.

Per serving

kcal

505

protein

47.6g

fibre

4.1g

carbs

38.8g

fat

17.1g