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Grilled chicken flat-breads with light Caesar dressing

Grilled chicken flat-breads with light Caesar dressing

Cooking Time

Preparation Time : 15

Cook Time : 20

Total Time : 35

Ingredients

Serves

  • 250g baby roma tomatoes, halved

  • 1 tablespoon olive oil

  • 4 wholemeal pita pockets

  • 1 teaspoon fennel seeds

  • 1 teaspoon cumin seeds

  • 4 small (about 150g each) chicken breast fillets

  • 2 baby fennel, finely shaved

  • 100g baby rocket leaves

  • 1/2 cup mint leaves

  • 1/2 cup (125ml) Paul Newman's Own Light Creamy Caesar dressing

Directions

  • 01

    Preheat oven to 200C. Line a baking tray with non-stick baking paper. Place the tomatoes on the lined tray. Drizzle with half the oil and season with salt and pepper. Bake for 15-20 minutes or until tomatoes begin to collapse.

  • 02

    Heat a char-grill pan on high. Lightly brush pita pockets with remaining oil. Cook on char-grill for 1-2 minutes each side or until lightly grilled.

  • 03

    Place the fennel seeds and cumin in a mortar and gently pound with a pestle until lightly crushed. Sprinkle evenly over the chicken breasts. Season with salt and pepper. Cook on char-grill for 4 minutes each side or until golden brown and cooked through. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest. Thickly slice chicken.

  • 04

    Place pita breads on serving plates. Drizzle a little dressing over each pita bread. Combine the fennel, rocket and mint in a large bowl and arrange over pita breads. Top with chicken and tomatoes. Drizzle with remaining dressing. Serve immediately.

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