Chicken Pitta Pocket Recipe

Full of flavour recipe is not only tasteful, but extremely easy to cook.



  • 1 lb/450g Lean chicken
  • 2 Peppers, deseeded and cut into squares
  • 4 Wooden skewers
  • 1 tablesp. Curry paste
  • 1 tablesp. Oil
  • Salt and black pepper

  • To Serve

    Mixed salad leaves

  • Olive oil and lemon juice
  • 4 pitta breads, toasted
  • Greek-style yoghurt or mayonnaise (optional)
  • Pinch salt

  • To cook:

  • Cut the chicken into even chunks (about ½ inch thick)
  • Mix the curry paste, oil and seasoning. Pour it over the chicken and mix well.
  • Thread the chicken and peppers onto the skewers.
  • Preheat the Microwave Crisper Pan.
  • Cook for 3 ½ minutes on a high setting, turn, then cook for a further 3 minutes.
  • To check if the chicken is cooked thoroughly, cut into the largest chunk near the centre if the dish. If it is pink, then cook for an additional minute.
  • When cooked, leave to stand uncovered for 1 minute.
  • Toss the lettuce leaves in some olive oil and lemon juice.
  • Pile into the pitta bread.
  • Top with chicken and peppers.
  • Serve with some Greek style yoghurt or mayonnaise (optional).