Zesty Chicken & Haloumi Pita Pockets
with Fries, Olive Salad & Garlic Sauce
Reporting live, where these pita pockets are about to change your life forever! With lemon pepper chicken, olive salad and squeaky haloumi, you'll get to devour a delicious Greek-style meal that calls for zero cutlery. These pita pockets will go down like a treat!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Haloumi
(Contains Milk;)
2
Potato
1
Cucumber
1
Tomato
1 packet
Parsley
1 packet
kalamata olives
½
onion
1 packet
Chicken Thigh
1 sachet
Lemon Pepper Seasoning
2
Pita Bread
(Contains Wheat, Gluten; May be present: Milk. )
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
1 tbs
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • To a medium bowl, add haloumi and cover with water to soak. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, thinly slice cucumber into half-moons. • Slice tomato into thin wedges. • Roughly chop parsley and kalamata olives (if preferred). • Thinly slice red onion (see ingredients). • Cut chicken thigh into 1cm-thick strips. • In a medium bowl, combine lemon pepper seasoning, a pinch of salt and a drizzle of olive oil. Add chicken strips, tossing to coat.
• In a medium microwave-safe bowl, combine onion, the white wine vinegar and a good pinch of sugar and salt. • Microwave onion for 30 second bursts, until softened. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken strips until browned and cooked through, 3-4 minutes each side. • Transfer to a plate, season to taste and cover to keep warm. • Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side.
TIP: Chicken is cooked through when it is no longer pink inside.
• While haloumi is cooking, to bowl with pickled onion, add cucumber, tomato, olives, parsley and a drizzle of olive oil. Toss to combine.
TIP: Kalamata olives are strong in flavour - add less if desired!
• Microwave pita pockets on a plate for 1 minute, until warmed through. • Halve pita then gently open up pocket and spread with garlic aioli. • Fill with olive salad, some zesty chicken, fries and haloumi. Serve with any remaining chicken, fries and salad. Enjoy!