This recipe is low sodium, low saturated fat, low sugar and high protein.
- 1 large chicken breast
- 2 wholemeal pita pockets
- Handful of lettuce or spinach leaves
- 1 tomato, sliced thinly
- ½ cucumber, sliced thinly
- 20g good quality feta
- 2 tbsp. Greek yoghurt
- 3 tbsp. lemon juice
- 2 cloves garlic
- Sprinkle oregano & thyme
- 1 tbsp. olive oil
- Sprinkle smoke paprika
- Sprinkle a little chilli powder – optional
- Salt and pepper to taste
- In a zip lock bag or a container place your marinade. Cut your chicken breast into chunks and place into your marinade. If using a zip lock bag –zip it up and massage the marinade into the chicken until all coated. Place it into the fridge for 30 minutes or longer if you like.
- When ready heat a griddle pan or your BBQ. Skewer your chicken onto 4 metal skewers (2 per person) and place onto grill. Depending on the thickness of your meat cook for a few minutes turning. Take off grill and rest onto a plate with some foil.
- Meanwhile set up your pita pockets onto a plate with lettuce, tomato, cucumber and feta. Place 2 skewers on top of each pita and drizzle with Greek yoghurt.
Servings: 2 Serving size:338g
|Average Serve||Average 100g|
|Energy||1860 kJ||550 kJ|
|444 Cal||131 Cal|
|Protein||52.6 g||15.6 g|
|Fat, total||15.1 g||4.5 g|
|- saturated||5 g||1.5 g|
|Carbohydrate||20.5 g||6.1 g|
|- sugars||4.4 g||1.3 g|
|Sodium||313 mg||93 mg|
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