Chick’N Fala

When the fake-away becomes better than the take-away.

INGREDIENTS

• 2 Gianni’s pita bread

• 200g chicken breast, diced

• 2 Lisa’s Mediterranean falafel

• 3 Tbsp Cucumber and mint yogurt dip

• 4 tsp olive oil

• 1/4 brown onion, grated

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp sumac

• 1 tsp dried oregano

• 1 handful of lettuce, chopped

• 1/2 carrot, grated

• 1/4 red onion, finely diced

• 1/2 tomato, diced

• 2 Tbsp flat leaf parsley, chopped

• 1/2 lemon

METHOD

1. Pre heat an oven to 200 degrees on fan bake.

2. While the oven is heating up, grab a small oven dish, add to it the chicken, grated onion, 2 tbsp of the yogurt dip, 1/2 the olive oil, 1/2 of the lemon juice, 1/2 of the chopped parsley, and all of the dried herbs & spices.

3. Give a good mix and season with salt & pepper.

4. Place chicken in the oven and cook for 10-15mins or until chicken is cooked through. (Note: I like to crack the oven up to full heat and turn the function to grill for the last 3-5mins just to get some colour on the chicken)

5. While the chicken is cooking, heat a non-stick pan over medium-high heat and add the remaining oil to the pan. Create 2 falafel following the packet instructions and cook until crispy on both sides.

6. To make the salad combine the lettuce, red onion, carrot, tomato, and remaining parsley into a bowl. Season with salt, pepper and the remaining lemon juice and toss to combine.

7. Heat the pita either in a microwave, in a pan or over the flame. Assemble by spreading 1/2 a tbsp of the yogurt over each pita, layer on the salad, chicken, and falafel to finish.

Note: For a lower calorie alternative try using a low carb wrap instead of the pita bread.

Serves Two.

Nutritional Information: per serving

Calories: 590kcal

Protein: 30g

Fat: 16g

Carbohydrate: 45g

If you liked this recipe, be sure to check out our new recipe book (Protein Know How) HERE