Prep: 10min | Cooking: 30min
Complexity: 1/5
ingredients:
(serves 2)
2 tbsp pine nuts or coarsely chopped hazelnuts
1 large chicken breast or 2 small ones
1 tsp paprika
1/2 tsp rosemary
salt, pepper, olive oil
2 pita breads
4-5 tsp hummus of choice
1/2 onion, chopped
1 small cucumber, chopped
50g feta, diced
5 olives, sliced
100g cherry tomatoes, halved
1/2 tsp oregano
method:
Heat a large pan and toast the pine nuts until lightly browned. Set them aside to cool.
Heat a little olive oil in the same pan. Season the chicken with salt, pepper, the paprika and rosemary. Fry the chicken on high heat for 3 min on one side, then turn over and fry 3 more min. Lower the heat, cover the pan, and simmer 10 min. Add 1 tbsp water to the pan, turn the chicken over and simmer 10 more min.
Meanwhile, toast the pita bread and set it aside to cool. Once cool, spread a thin layer of hummus on top of each bread.
Combine the salad ingredients in a bowl: feta, olives, cucumber, tomatoes, oregano, a little salt, pepper and drizzle with olive oil.
Once the chicken is ready, remove it from the pan, and slice or shred it. Add the chicken on top of the pita bread, layer the salad on top, and sprinkle with the toasted pine nuts.