Chicken pita pockets with olives
Pita pockets filled with succulent chicken pieces, olives and various crunchy toppings are a great quick and easy lunch or light meal option for every day.
- 4 pita pocket bread
- 500 g (16oz) chicken breast thinly sliced
- 1 onion diced
- 1 clove garlic minced
- 2 tablespoon olive oil
- 1 tablespoon chicken spices
- 1 tablespoon dried mixed greek herbs
- 2 tablespoon balsamic vinegar
- 2 tablespoon cream
- tomatoes thinly sliced
- green olives
- red onion thinly sliced
- cucumber thinly sliced
- pesto sauce
Cut the chicken breast into very thin slices, drizzle with olive oil and sprinkle with chicken spices.
Preheat a frying pan on high heat and add the chicken, diced onion and garlic. Fry for 5 minutes until all the chicken pieces are browned. Add the balsamic vinegar and sprinkle with the greek herbs. Reduce to medium heat and let it simmer for 5 minutes. Add the cream and let it continue to simmer on medium heat till the sauce thickens a bit. Add seasoning to taste.
Cut the pita pockets, add the chicken and your favourite toppings from the list.