Chicken Pitta Pocket Recipe


Pitta PocketsFull 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).