Chicken pittas with tzatziki

Ingredients

Serves: 4

500g (1 1/4 lb) skinless boneless chicken breast fillets
4 tbsp instant polenta
1 tsp paprika
1 tsp cumin seeds
1 tsp coarsely ground black pepper
½ tsp salt
2 tbsp extra virgin olive oil
4 pitta breads
100g (4 oz) mixed salad leaves
For the tzatziki:
1/2 cucumber, grated
100g (4 oz) Greek yoghurt
100g (4 oz) low fat natural yoghurt
1 large garlic clove, crushed
1 tsp lemon juice
1 tbsp chopped fresh mint

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Preparation method

Prep: 15 mins | Cook: 8 mins

Some more ideas

Use wholemeal pitta for extra fibre. For a more authentic Greek flavour, omit the paprika and cumin, and instead use oregano and thyme.

Plus points

Yoghurt is a good source of calcium and, generally, low in fat. Traditional Greek yoghurt is higher in fat than low-fat natural yoghurt (1.35g fat per level tbsp as compared to 0.12g), but mixing the two together means you reduce the total amount of fat while retaining the creaminess that Greek yoghurt gives. Look out for low-fat Greek yoghurt, which still has all the properties of traditional Greek yoghurt with only 0.75g fat per tbsp.

Always serve snack foods with plenty of fresh salads and vegetables. Even a spoonful of chopped parsley will increase the iron and vitamin C content of the meal.

Each serving provides

B1, B2, B6, niacin, calcium, iron, potassium, selenium, zinc * folate, copper