Chicken and Mango Pitta Breads with Rice

ChickenPitta Feature ChickenPitta Feature

Tasty and easy to prepare dinner.

2 people 30 minutes 10 minutes


  • 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
  • 1 handfull SuperValu Grated Cheddar Cheese
  • 1 - SuperValu Mango
  • 1 medium SuperValu Onion
  • 1 cup SuperValu Rice
  • 1 tin SuperValu Sweetcorn 326g
  • 4 - SuperValu Wholemeal Pitta Bread


  1. Boil rice and peas together in a saucepan. Salt can be added if desired.
  2. Heat a small amount of olive oil in a large frying pan and brown the chicken. 
  3. Add a teaspoon of cajun spice to the chicken.
  4. Add the onion and cook until translucent.
  5. Add the green pepper and cook until soft. A small amount of pepper can be added at this point.
  6. 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.
  7. Heat the pitta bread under the grill for a few minutes, until soft and slightly toasted.
  8. Peel the mango and cut into small segments.
  9. Take the chicken mix off the heat and add the mango segments.
  10. 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.
  11. Cut the pitta breads open and spoon the chicken and veg mixture into the pockets, and add a sprinkle of cheese.
  12. Add 2 tablespoons of sweetcorn to the drained rice and peas.
  13. Serve and enjoy.

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