Sink your teeth into this delicious lunch! It’s such an easy meal that is full of vegetables – and lots of flavour. It is also a perfect way to use up any leftover chicken breast.
Ingredients
- 2 cups (500 ml) reduced-salt vegetable stock
- 80 g chicken breast fillet
- 5 cherry tomatoes, quartered
- ¼ medium cucumber, diced
- ¼ small red onion, diced
- 1 teaspoon red wine vinegar
- Sea salt and ground black pepper, to taste
- 1 wholemeal pita bread
- 40 g hummus
- 1 small handful lettuce leaves, shredded
- 2 kalamata olives, pitted and sliced
- 30 g reduced-salt low-fat feta cheese, crumbled
How to Make It
- Heat the stock in a small saucepan over medium heat. Add the chicken and reduce the heat to medium-low. Cook for 10–12 minutes until the chicken is cooked through. Drain off excess liquid. Coarsely shred the chicken using two forks and set aside to cool completely. To save time, the chicken can be cooked the night before and stored in an airtight container in the refrigerator.
- Place the tomato, cucumber, onion, vinegar, salt and pepper in a small bowl and toss gently to combine.
- Warm the pita bread in a large dry pan over medium-high heat for 30 seconds on each side. Remove from the heat.
- To serve, spread the hummus over the pita and layer the chicken, lettuce, tomato mixture, olives and feta. Fold in half.