Griddled Chicken And Fennel Pocket


  • 450g mini chicken breast fillets (thinly sliced)

  • 1 fennel bulb (thinly sliced)

  • 2 garlic cloves (finely chopped)

  • 4 pitta breads

  • 2 oranges (peeled, cut into segment)

  • 2 tbsp olive oil

  • 40g watercress salt and pepper


  • 2 tbsp low-fat natural yogurt

  • 1 tsp wholegrain mustard

  • 1 tsp runny honey

  • salt and pepper



  1. Toss the chicken and funnel with oil, garlic and a little of seasoning.

  2. Preheat griddle pan/ ordinary frying pan, add pitta breads and cook for 1-2 minutes, turning until hot and puffy. Remove from heat and keep in hot.

  3. Add the chicken and fennel to the pan fry for 8 minutes, turning until brown and cooked through. Meanwhile, make the dressing by mixing the yogurt with the mustard, honey and seasoning.

  4. Slit the pitta breads and fill with the orange segments, watercress, chicken and fennel.

  5. Drizzle the dressing over and serve immediately.



For Chicken Pittas With Carrot Salad:-

  1. Fry the chicken with oil and garlic as above but omit the fennel.

  2. Mix 2 tbsp olive oil with 2 tsp wholegrain mustard, the juice of 1/2 orange and seasoning, then stir in 2 grated carrots, 2 tbsp sultanas and a small handful of torn coriander.

  3. Divide between warmed pittas and add the chicken.


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