Healthy Roasted Vegetable & Chicken Pita
When you’re after a light but satisfying lunch, this Roasted Vegetable & Chicken Pita is a great option. With roasted cauliflower, chickpeas, shredded chicken, and fresh veggies, then finished with chimichurri, it’s a balanced meal that’s quick to prepare and will keep you feeling full and energised.
Serves
6
Prep time
15 minutes
Cooking time
30 minutes
Ingredients
- 500g roast chicken
- 3 pita bread pockets, cut in half (makes 6)
- 200g hommus
- 1/2 green cabbage, chopped
- 1 cucumber, chopped
Cauliflower & chickpeas:
- 1 cauliflower, chopped
- 400g can of chickpeas, drain and pat dry
- 1 tbsp paprika
- 2 tbsp olive oil
Chimichurri:
- 1 - 1.5 cups parsley, hard stalks discarded, finely chop the remainder
- 3 garlic cloves, minced
- 1 medium shallot, finely diced
- 1 red chilli, deseeded and finely chopped
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar, adjust to taste
- Salt
- Juice of 1/2 lemon
- 1 tsp oregano
Directions
- Preheat oven to 200°C
- Spread the cauliflower and chickpeas evenly on a baking tray lined with baking paper. Sprinkle paprika and olive oil over the mixture and mix together.
- Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and slightly browned, and the chickpeas are crispy.
- In a small bowl, combine the chimichurri ingredients.
- Warm the pitas in the oven for a few minutes.
- Spread a generous amount of hommus on each pita.
- Layer with cabbage, cucumber, roast chicken, roasted cauliflower and chickpeas. Top with chimichurri sauce and enjoy!
Ingredients
- 500g roast chicken
- 3 pita bread pockets, cut in half (makes 6)
- 200g hommus
- 1/2 green cabbage, chopped
- 1 cucumber, chopped
Cauliflower & chickpeas:
- 1 cauliflower, chopped
- 400g can of chickpeas, drain and pat dry
- 1 tbsp paprika
- 2 tbsp olive oil
Chimichurri:
- 1 - 1.5 cups parsley, hard stalks discarded, finely chop the remainder
- 3 garlic cloves, minced
- 1 medium shallot, finely diced
- 1 red chilli, deseeded and finely chopped
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar, adjust to taste
- Salt
- Juice of 1/2 lemon
- 1 tsp oregano
Directions
- Preheat oven to 200°C
- Spread the cauliflower and chickpeas evenly on a baking tray lined with baking paper. Sprinkle paprika and olive oil over the mixture and mix together.
- Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and slightly browned, and the chickpeas are crispy.
- In a small bowl, combine the chimichurri ingredients.
- Warm the pitas in the oven for a few minutes.
- Spread a generous amount of hommus on each pita.
- Layer with cabbage, cucumber, roast chicken, roasted cauliflower and chickpeas. Top with chimichurri sauce and enjoy!
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
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