Pita Pocket with Chicken

Ingredients

• 5 tomatoes
• 1 Shallot
• 1 Lime
• 0.5 bunch coriander leaves
• 1 tbsp agave syrup
• Salt
• freshly ground pepper
• 240 g chicken breast fillet
• 2 tbsp Rapeseed oil
• 4 whole‑wheat pitas
• 1 handful mixed salad greens

Instructions

1. 1.

   Wash the tomatoes. Score them crosswise with a kitchen knife, blanch in boiling water for a few seconds, cool and peel. Quarter the tomatoes and cut into pieces.

2. 2.

   Peel and finely chop the shallot. Cut the lime in half and squeeze out the juice. Wash the coriander, shake dry, and finely chop the leaves. Mix the shallot with tomatoes, lime juice, coriander, and agave syrup. Season the salsa with salt and pepper to taste.

3. 3.

   Wash the chicken, pat dry, season with salt and pepper. Heat oil in a grill pan. Add the chicken and sear 3–4 minutes per side. Remove, let rest briefly, then slice into thin strips.

4. 4.

   Wipe out the pan and lightly toast the pita pockets on both sides. Wash, clean, and shake dry the salad greens. Cut open the pitas and fill with the sliced chicken, greens, and salsa.