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Lebanese grilled chicken nachos
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2 chicken breast fillets
2 tbsp olive oil
Finely grated zest and juice 1 lemon
1 tsp Bart Blends Baharat, plus a pinch
4 wholemeal pittas
400g tomatoes, chopped
½ x 28g pack coriander, roughly chopped
230g pot essential Waitrose Reduced Fat Houmous
75g Greek light salad cheese, chopped
4 Fragata Spanish Hot Peppers, sliced
1. Preheat the grill to its highest setting. Flatten the chicken breasts between 2 pieces of parchment by bashing with a rolling pin until 1-2cm thick. Whisk together the olive oil, lemon zest and baharat. Coat both chicken breasts in the mixture and set aside to marinate.
2. Split the pittas in half horizontally, then cut into rough triangles. Spread on a large tray and toast under the grill for 1-2 minutes each side, until golden.
3. Grill the chicken for 3 minutes each side, until cooked through with no pink meat and the juices run clear. Transfer to a board to rest. Then mix together the tomatoes, coriander, lemon juice and a pinch of the baharat. Dice the chicken. Serve the pittas topped with the other ingredients.
Cook’s tip This recipe is also good with lean pork or beef fillet. Simply adjust the cooking times accordingly.
Typical values per serving:
Low in saturated fat; 1 of your 5 a day.
This recipe was first published in June 2018.