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| Centra Olive Oil 1 tbsp |
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| Chicken Breast 1 piece chopped into bite-sized chunks |
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| Green Pesto 3 tbsp |
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| Lettuce Leaves 2 piece small handfuls |
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| Red Pepper 1 piece sliced into strips |
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| Round Pitta Bread 2 piece |
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| Add all to shopping list | |
Put on your grill. Then heat 1/2 a tablespoon of oil in a small frying pan over a medium to high heat.
Put the red pepper strips in a roasting dish, drizzle with the rest of the olive oil and put under the grill. They will take 8 to 9 minutes to brown. Check on them twice and give the dish a shake so they don't burn.
Meanwhile, add the chicken chunks into the frying pan. Cook for 8 minutes, moving around with a spatula.
Remove the peppers from the grill when nicely browned. Transfer the chicken to a bowl. Add 1 tablespoon of pesto to the chicken in the bowl and mix well, until all the chicken pieces are coated.
Toast your pitta breads. Once toasted, smear with 1 tablespoon of pesto each. Now stuff with the roasted red peppers, salad leaves and pesto chicken and tuck in. Perfect for a wholesome lunch!