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chicken pitta sandwich
tropical fresh fruit ice pops
An easy, high-protein dinner in less than 30 minutes with scrumptious,
ethnic flavours.
Mango and pineapple make this a really tropical treat.
ingredients
· 2 tablespoons tandoori marinade (see recipe page 31)
· 250g raw chicken breast, cut into cubes
· 2 whole wheat pitta bread rounds
· 2 vine ripe tomatoes
· 8 round lettuce leaves
ingredients
· 150g fresh mango
· 300g fresh pineapple
· 2 tablespoons agave
directions
1. Marinate the chicken breast pieces for 2 hours with the tandoori marinade.
2. Place the marinated chicken breast pieces into the 650ml Nutri Ninja
®
Cup.
3. Press “PULSE” 5-7 times.
4. Lightly coat a nonstick skillet with cooking spray. Over medium heat, sauté the chicken
mixture until cooked, about 4 minutes
5.
To assemble the sandwich, cut pitta bread rounds in half, open the pocket. Place the
lettuce, tomato, and evenly divide the cooked ground chicken into the pockets.
directions
1. Place all of the ingredients into the 650ml Nutri Ninja
®
Cup in the order listed.
2. Select “Auto-iQ
®
BLEND”.
3. Pour into 4-6 ice pop molds and freeze overnight or until solid.
PREP TIME 6 minutes SERVINGS 2 CUP SIZE 650mlPREP TIME 2 hours SERVINGS 2 CUP SIZE 650ml
33
desserts
32
meals
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