Name: Lunch box chicken pittas with yoghurt & mint dressing
Yield: 4
Ingredients: 8 chicken mini fillets; 4tbsp natural yoghurt; 1tsp curry paste; 1tsp clear honey; 1tsp lemon juice; 4tbsp natural yoghurt; 1tsp lemon juice; a pinch of salt; 8 mint leaves; 4 small wholemeal pittas to serve; 1 little gem lettuce to serve

Ingredients

For the chicken

8 chicken mini fillets
4tbsp natural yoghurt
1tsp curry paste
1tsp clear honey
1tsp lemon juice

4tbsp natural yoghurt
1tsp lemon juice
a pinch of salt
8 mint leaves
4 small wholemeal pittas to serve
1 little gem lettuce to serve

Method

STEP 1
Put the yoghurt, curry paste, honey and lemon juice in a bowl and mix together. Add the chicken and coat. Cover the bowl and leave to marinate for at least 30 minutes or overnight in the fridge.
STEP 2
To make the dressing, put the yoghurt, lemon juice and salt in a bowl. Roll the mint leaves and use scissors to snip into little ribbons. Mix the mint and yoghurt together and keep in the fridge until needed.
STEP 3
Preheat the grill to a low heat. Put the chicken on an oiled baking tray. Spoon over half the dressing and grill for 6 minutes. Turn the chicken over, spoon over the remaining dressing and grill for 6 minutes, or until cooked. Warm the pittas under the grill so they puff up. As soon as they are cool enough to handle, split them open and fill with the lettuce, chicken fillets and yoghurt dressing before serving.