Ingredients 2 small chicken breasts -about 140g each
2 large wholemeal pita breads 30 ml lemon juice
1 tbsp honey
¼ tsp five-spice powder 2 cos lettuce leaves, shredded
8 cherry tomatoes, halved
½ carrot, peeled and grated
½ avocado (optional)
LEMON & HERB YOGHURT DRESSING
65 g natural yoghurt
¼ lemon zest and 1 tsp juice
1 tbsp chopped fresh parsley
Put the lemon juice, honey and five-spice powder in a dish big enough so chicken breasts are in a single layer, and mix together until it is well blended.
Make three deep slashes in each chicken breast.
Slashed chicken breast
Put the chicken into the mixed marinade and marinate for at least 30 minutes.
Leave this in the fridge for at least 30 minutes
Meanwhile make the dressing by blending together the yoghurt, lemon zest and juice, and the parsley, and then season to taste. Chill till ready to use.
Dressing for salad
Now mix the cut salad together and leave.
Salad ready for use
Remove the chicken and let stand for a few minutes to come to room temperature. Preheat the grill to medium, put the shelf on the lowest possible in the oven, and line a tray with foil.
Put the chicken breasts on this and cook for about 20 minutes, basting occasionally with the marinade and turning halfway through.
Cooked chicken ready to slice
Thinly slice the chicken on the diagonal and set aside to cool slightly.
Thinly slice grilled chicken
Sprinkle the pita breads with a bit of water and warm under the grill for 2 - 3 minutes.
Meanwhile, add the dressing to the salad.
Carefully slice open one side of the pita bread, to make a pocket, taking care not to slice through if possible.
Lay out the salad, chicken, avocado (if using), and pita bread.
Preparing to fill the pockets
Divide the chicken and salad among the pitas and put inside the pocket, and serve immediately.