Jazz up your kids’ lunch times by preparing these healthy chicken pittas. Full of flavour but only 162 cals per serving, they’re perfect for lunchboxes or a weekend treat
- 2 tbsp low-fat natural yoghurt
- 2 heaped tsp tomato puree
- 2 heaped tsp tikka masala curry paste
- 150g skinless uncooked chicken (thigh or breast), cut into strips
- 1 tsp vegetable oil
- 2 wholemeal pitta breads
- Shredded lettuce and cherry tomatoes
To make this chicken breast recipe, mix together the yoghurt, tomato puree and curry paste. Add the chicken and toss to coat. Cover and refrigerate for 15 minutes.
Preheat a non-stick frying pan over a medium heat. Add the oil.
Put the marinated chicken pieces into the heated pan and stir-fry over a medium heat until cooked but still juicy (about 5-8 minutes).
Warm and split open the pitta breads and fill them with shredded lettuce. Add the cooked chicken, then serve with cherry tomatoes.
Top tip for making Chicken pittas
Serve with raw vegetable sticks and follow with an apple, orange or satsuma to add two extra portions of fruit and vegetables towards your 5-a-day.