Crispy Chicken & Halloumi Pitta Pockets

Serves 2
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Directions

  1. 1Season the chicken breasts with 2 tsp of the mixed seasonings.
  2. 2In a bowl, mix together the yogurt, lemon juice, and milk, then add the seasoned chicken to marinate for 30 minutes.
  3. 3Combine the remaining seasoning, crushed cornflakes, and plain flour, then dip the chicken into the cornflake mixture, pressing to adhere.
  4. 4Place the coated chicken into the air fryer basket.
  5. 5Prepare the garlic yogurt sauce by combining 60g fat-free Greek yogurt, 0.5 tsp chopped garlic, a pinch of salt, and 1 tbsp lemon juice. Set aside.
  6. 6Fill the pitta with lettuce.
  7. 7Add the cooked chicken to the pitta.
  8. 8Add halloumi, garlic sauce, and pickled onions to the pitta.

Ingredients

  • 1 tsp garlic granules
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • salt
  • pepper
  • 60 g fat free thick greek yoghurt
  • 1 tbsp lemon juice
  • 2 tbsp semi-skimmed milk
  • 2 125g chicken breasts flattened
  • 35 g cornflakes crushed
  • 1 tbsp plain flour
  • 40 g reduced fat halloumi sliced
  • 2 pitta breads
  • 2 handfuls shredded lettuce
  • spoonfuls pickled red onion
  • 2 tomato slices
  • 40 g diced cucumber
  • 60 g fat free greek yoghurt
  • 0.5 tsp chopped garlic
  • pinch salt
  • 1 tbsp lemon juice

Equipment

air fryerbowlpanspatulacutting board

Tips

  • To get 50% off the new cookbook “20 Minute Low-Cal Kitchen Bangers” pre-order on Waterstones using the code “LowCal25” at checkout.
  • The garlic yogurt sauce can be substituted with garlic mayo or peri sauce.
  • Air fry at 190 degrees Celsius for 16 minutes, turning part way through.
  • Pan fry the halloumi for a couple of minutes on each side until golden.
  • Toast the pitta breads according to packet instructions

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