These are quick, easy and delicious flavour filled pita pockets inspired by the ‘lemon & pomegranate’ scent of @al.ive_body new kitchen range duo ‘dishwashing liquid & bench spray’.
Grilled Lemon Chicken & Pomegranate Pita Pockets
Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4 Pita Pockets
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Serves: 4 Pita Pockets
Ingredients
- Olive oil
- 8 Free range chicken thighs
- 2 tbsp Dukkah
- 1 Lemon
- Black pepper
- Flakey sea salt
- 4 Pita pockets
- 2 Handfuls rocket
- 2 tbsp Pomegranate arils
- 2 Figs
- 4 tbsp Hummus
Method
- 1)
Add 2 tablespoons dukkah to 8 chicken thighs.
- 2)
Add zest of one lemon, crack of black pepper, good pinch of flakey salt and drizzle of olive oil.
- 3)
Place chicken onto a hot grill for 2mins then turn and give it another 2mins or until cooked through and rest on a plate.
- 4)
Place pitas on the hot grill for 30secs then flip and give them another 30secs then place onto a plate.
- 5)
Squeeze some fresh lemon juice over the chicken.
- 6)
Add 2 handfuls of washed rocket to a salad bowl, followed by 2 tablespoons pomegranate arils, 2 sliced figs, pinch of flakey salt, squeeze lemon juice, drizzled of olive oil and toss.
- 7)
To construct each pita pocket, cut pita pocket and open it up. Add a tablespoon of hummus, 1 sliced chicken thigh, a handful of pomegranate salad and repeat with each pita pocket.
- 8)
Enjoy!