Grilled Chicken Pita with Hummus and Veggies

Ingredients

• Chicken breast 120 g
• Whole wheat pita bread 1 medium
• Hummus 2 tbsp
• Cucumber 50 g
• Tomato 50 g
• Lettuce 1 cup

Method

1. Prepare the chicken breast. Start by patting the chicken breast dry with paper towels. This helps it cook evenly and get a nice sear. Season both sides lightly with salt and pepper or your favorite spices.
   Tip: Dry chicken cooks better and prevents steaming.
2. Grill the chicken. Heat a grill pan or outdoor grill over medium-high heat. Once hot, place the chicken breast on the grill. Cook for about 5-6 minutes on each side, or until the internal temperature reaches 75°C (165°F) and the chicken is no longer pink inside.
   Tip: Use a meat thermometer for perfect doneness.
3. Slice the vegetables. While the chicken is grilling, wash and slice the cucumber and tomato into thin slices. Tear or chop the lettuce into bite-sized pieces.
   Tip: Cut vegetables evenly for consistent texture.
4. Warm the pita bread. Warm the whole wheat pita bread in a dry skillet over medium heat for about 1-2 minutes on each side, or wrap it in foil and heat in a preheated oven at 180°C (350°F) for 5 minutes. This makes it soft and pliable.
   Tip: Warm pita is easier to fold and less likely to tear.
5. Assemble the pita sandwich. Cut the grilled chicken into thin slices. Open the warmed pita pocket carefully. Spread 2 tablespoons of hummus inside the pita, then add the sliced chicken, cucumber, tomato, and lettuce. Close the pita gently to keep the filling inside.
   Tip: Don’t overfill the pita to avoid tearing.

Pro tips

• Marinate the chicken for 30 minutes in olive oil, lemon juice, and garlic for extra flavor.
• Use a grill pan if you don’t have an outdoor grill to get nice grill marks.