ChickenPitta Header
Chicken and Mango Pitta Breads with Rice
RECIPE OVERVIEW
Tasty and easy to prepare dinner.
Ingredients
Serves: 2 people
-
2
large
Chicken Breast
-
1
bag
Frozen Peas
-
1
-
Greek Yoghurt
-
1
-
Green Pepper
-
1
tsp
SuperValu Cajun Spice
-
1
-
SuperValu Fresh Parsley Flat Leaf
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1
handfull
SuperValu Grated Cheddar Cheese
-
1
-
SuperValu Mango
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1
medium
SuperValu Onion
-
1
cup
SuperValu Rice
-
1
tin
SuperValu Sweetcorn 326g
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4
-
SuperValu Wholemeal Pitta Bread
Method
- Boil rice and peas together in a saucepan. Salt can be added if desired.
- Heat a small amount of olive oil in a large frying pan and brown the chicken.
- Add a teaspoon of cajun spice to the chicken.
- Add the onion and cook until translucent.
- Add the green pepper and cook until soft. A small amount of pepper can be added at this point.
- In a bowl, mix 5 tablespoons of the greek yoghurt, 1/2 tablespoon of cajun spice, a small amount of pepper and parsley. This can be adjusted to taste.
- Heat the pitta bread under the grill for a few minutes, until soft and slightly toasted.
- Peel the mango and cut into small segments.
- Take the chicken mix off the heat and add the mango segments.
- The greek yoghurt can be mixed through with the chicken, off the heat, or can be spooned into each pitta bread on top of the chicken mix.
- Cut the pitta breads open and spoon the chicken and veg mixture into the pockets, and add a sprinkle of cheese.
- Add 2 tablespoons of sweetcorn to the drained rice and peas.
- Serve and enjoy.
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