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Greek-style chicken pittas

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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40 mins
Serves 4

500g pack of Chicken Breast Fillets, cut into bite-sized pieces
Zest of 1/2 lemon, finely grated
1 tbsp lemon juice
1 level tsp dried oregano
1 tbsp Mr Hugh's lemon infused rapeseed oil
1 garlic clove, crushed
1 pack Pitta Breads
200g pot Asda Tzatziki
Salad leaves, to serve
4 spring onions, trimmed and sliced, to serve
10 cherry tomatoes, halved or quartered, to serve
1 red pepper, de-seeded and cut into small pieces, to serve



Put the chicken in a bowl with the lemon zest and juice, oregano, Mr Hugh's and garlic. Toss until the chicken is well coated. Cover and refrigerate for 20 minutes, turning the chicken over halfway through.

Pre-heat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Put the chicken pieces on the baking tray, making sure they're not touching, and discard the marinade. Cook in the oven for 10-12 minutes.

Sprinkle the pitta breads with a few drops of water. Put on another baking tray and cook in the oven for 3-5 minutes or until they puff up.

Cut the pittas in half and open them out to make pockets. Fill with the chicken, tzatziki and the salad to serve.

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