Lemon Chicken with Crunchy Pitas and Pea Salad

The perfect summer evening dish for the whole family

My Express Food Bag
Lemon Chicken with Crunchy Pitas and Pea Salad

This dish most recently appeared in My Express Food Bag on Sunday, December 25, 2016.


  • 550g sliced chicken breast
  • Zest of ½ lemon
  • 2 teaspoons lemon juice
  • 2 teaspoons olive oil
  • 1 teaspoon runny honey
  • ½ teaspoon salt


  • 1 pack garlic pita breads, cut into eight wedges


  • ½ telegraph cucumber *
  • ½ iceberg lettuce *
  • 2 tomatoes
  • 1½ cups frozen peas, defrosted
  • 2 teaspoons olive oil
  • Juice of ½ lemon


  • 1 pottle yoghurt dressing
  • Preheat oven to 200oC. Line an oven tray with baking paper. Heat BBQ hot plate to medium (if using).
  • 1 Pat chicken dry with paper towels. Add to a medium bowl, along with all remaining lemon chicken ingredients and toss to coat. Set aside to marinate for a few minutes.
  • 2 Place cut pita breads on prepared tray and bake for about 15 minutes, until golden brown and crunchy. Remove from oven and allow to cool slightly.
  • 3 While pitas are baking, prepare pea salad. Cut cucumber in half lengthways and thinly slice; roughly tear lettuce leaves; dice tomatoes 1cm. Add all to a large bowl, along with all remaining salad ingredients. Season with salt and pepper and toss to combine.
  • 4 Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for 2–3 minutes each side, or until cooked through and golden. Turn down heat slightly, if marinade starts to burn.
  • To serve divide pea salad and crunchy pitas between plates, top with lemon chicken and a drizzle of yoghurt dressing.
  • SERVES 4

Nutritional Information

  • Energy: 2417 kj / 578 kcal
  • Protein: 44.5g
  • Carbohydrate: 57.7g
  • Fat: 24.8g


  • Pantry staple
  • * Shared ingredient with another recipe

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