Cajun Chicken Pittas
These Cajun Chicken Pitta breads are full of flavour and make the perfect, low effort, weeknight family meal. You can prep them in 5 minutes and bake in 20.
Ingredients
- 1 ½ tablespoon olive oil
- 650 g chicken breast mini fillets
- 1 onion, thinly sliced
- 2 large peppers (bell), red, orange or yellow or mix, thinly sliced
- 1 tablespoon smoked paprika
- Pinch - ½ teaspoon cayenne pepper, see notes
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt & pepper to taste
FOR THE SAUCE
- 120 g light cream cheese
- 2 ½ tablespoon mayonnaise
- 1 tablespoon tomato paste
- ¼ teaspoon lemon juice
- 1 teaspoon smoked paprika
- Pinch-½ teaspoon cayenne pepper, see notes
- ¼ teaspoon garlic powder
- Salt and pepper to taste
See notes for sharing with baby or toddler
Instructions
- Preheat your oven to 200°C/180°C fan/400ºf/gas 6.
- Add the onions, mixed peppers and chicken mini fillets to a large oven dish or oven tray.
- Drizzle over the olive oil, and sprinkle over your smoked paprika, cayenne pepper, oregano, thyme, salt and pepper. Toss until everything is evenly coated and level out.
- Bake for 20 minutes or until the chicken is cooked through.
- In the meantime, mix together all your sauce ingredients in a bowl and toast your pitta bread.
- Slice when done slice of bread open along one edge and spread the creamy sauce on one side. Then add in your chicken and pepper mix and serve.
Notes
SPICE LEVELS
If sharing with a young child not used to spice, just add a pinch of cayenne pepper for both the filling dish and the sauce. If eating with kids used to some spice can use ¼ teaspoon cayenne pepper. If kids are used to hot spicy food, or just serving to adults who like heat, you can use up to ½ teaspoon.SAUCE CHEAT
To make this a quicker more low effort meal, use Nando’s Perinaise instead of making the creamy sauce.WHAT PAN TO USE
I recommend you use your largest roasting tray as the more space the mixture has, the better it will cook. If everything is a bit crowded, you will get some liquid from the vegetables at the bottom of the dish, the less crowded it is, the more that liquid will cook up.Baby & Toddler
If sharing with a young child not used to spice, just add a pinch of cayenne pepper for both the filling dish and the sauce. If eating with kids used to some spice can use ¼ teaspoon cayenne pepper. If kids are used to hot spicy food, or just serving to adults who like heat, you can use up to ½ teaspoon.
FUSSY EATERS
If you have a picky eater who doesn’t like cooked peppers, but likes them uncooked, you can save some of the pepper for them to eat as is, instead of cooking it all.
STORAGE
Store filling leftovers in an air-tight container or resealable food bag in the fridge for up to 3 days (cook day + 2). Leftovers can also be frozen, just defrost for 24 hours in the fridge and reheat in the microwave, stirring halfway, until steaming hot all the way through.
Nutrition
Calories: 394kcalCarbohydrates: 12gProtein: 39gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 124mgSodium: 391mgPotassium: 956mgFiber: 3gSugar: 6gVitamin A: 3288IUVitamin C: 81mgCalcium: 84mgIron: 2mg
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