Sweet and sour chicken pittas

Treat yourself! This tasty lunch is portable and easy to make. Stir-fried chicken breast is coated in a sweet and lemony sauce, and the pineapple pieces add texture and tang. Choose wholemeal pitta bread so you get a source of fibre, and pile on as much of the fresh rocket as your pitta bread will hold!

Serves 4
2 tsp. corn flour
1-2 fresh red chillies, chopped (as desired)
¼ tsp lemon pepper
½ tsp garlic powder
2 chicken breasts (weighing 350g in total), cut into small chunks
1 tsp olive oil
2 canned pineapple rings, cut into small pieces
2 spring onions, sliced
2 tsp dark soy sauce
2 tsp lemon juice
2 tsp Splenda® Granular
Rocket salad leaves
4 wholemeal pitta breads, cut in half

Method

1. Mix the corn flour with the chillies, pepper and garlic powder. Coat the chicken in the flavoured flour.

2. Heat the oil, and stir-fry the chicken over a medium heat for about 5 minutes or till browned.

3. Mix the sauce ingredients together, and add this with the spring onions and pineapple to the pan. Cook through for a few minutes till the chicken is fully cooked (add a couple of teaspoons of water if it begins to stick).

4.Warm the pitta bread halves and fill with rocket leaves and the sweet and sour chicken.

Created by Azmina Govindji RD MBDA, Consultant Nutritionist & Registered Dietitian

Will you be making these sweet and sour chicken pittas? Don’t forget to tag us @healthymagdaily in your Instagram pics!

Summary

Recipe Name

Sweet and sour chicken pittas

Author Name

Healthy Magazine

Published On

2015-05-26