Filled pita pockets with chicken teriyaki and salad

Ingredients serve 2

  • 2 Mestemacher pita pockets
  • 1 large chicken breast fillet
  • 2 tablespoons of teriyaki sauce (available in retail)
  • 2 tablespoons of vegetable oil
  • 1 tablespoon of peeled sesame
  • ½ yellow bell pepper
  • 1 spring onion
  • 2 handfuls of washed lettuce
  • 3 tablespoons of olive oil
  • 1 tablespoon of balsamic vinegar
  • salt, pepper
  1. Wash the chicken breast, dab it dry and cut it into approx. 8 pieces. Place the chicken breast pieces in a bowl and mix with teriyaki sauce.
  2. Heat the oil in a pan, fry the chicken in it from all sides for approx. 6 minutes. Shortly before the end of cooking, sprinkle sesame onto the pieces of meat and then briefly fry again.
  3. Cut the bell pepper in strips and the spring onion in rings. Mix the lettuce with the bell pepper and spring onion. Marinate with olive oil, balsamic, salt and pepper.
  4. Toast the pita pockets in the toaster. Fill the pockets with salad and meat.

Preparation time: 40 minutes