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Pitabreads with chicken, eggs and veggies
( 2 adults and 2 kids )
- 4 egg
- 1 red bell pepper
- lettuce of your choice
- 10 cherry tomatoes
- 150 gramsloose sweetcorn
- 400 gramschicken fillet
- 1 tsppaprika
- 0.5 tbspdried oregano
- 1 tspcurry
- wholewheat pitabreads
- dressing of your choice
- olive oil
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About the recipe
An easy and tasty round of dinner, with chicken fillet cooked in curry and paprika, which we're serving with eggs and plenty of veggies gathered in a pitabread. Enjoy!
1. Preheat your oven to 180 degrees convection. Carefully place the eggs in boiling water, boil for approx. 9 minutes, then immediately blanch with cold water.
2. Rinse and chop bell pepper, lettuce and cherry tomatoes into smaller pieces, and drain the corn (if applicable). Place everything in small bowls.
3. Cut up the chicken fillet into smaller chunks, and cook in a bit of olive oil on a pan with paprika, oregano and curry. Season to taste with salt and pepper. Remember to wash hands and utensils after handling raw meat.
4. Peel the eggs and split into smaller pieces. Warm the pitabreads and place all the ingredients on the table in small bowls and serve with dressing. Let the family assemble their very own favourite pita!
Tasks for kids in the kitchen: Let your kids help prep and cut the veggies. They can also help peel the eggs.