Air-Fried Chicken Thighs in Pitta Bread

Name: Air-Fried Chicken Thighs in Pitta Bread
Cook time: 30 min
Yield: 4
Ingredients: 450g boneless chicken thigh fillets,; trimmed and cut in half; 150ml Greek-style yogurt; Handful of fresh coriander leaves, chopped; 1 tbsp oil; 2 tsp smoked paprika; 2 garlic cloves, peeled and crushed; Juice of 1 lemon; Salt and freshly ground black pepper; 1 tsp thyme

Whip up a healthy and delicious lunch with these air-fried chicken thighs served in pitta bread. Ready in just 30 minutes.

4 people

30 min

Nutrition per serving

kcal

412kcal
protein

33g
saturates

5.1g
iron

2.5mg
carbs

26g

Ingredients

450g boneless chicken thigh fillets,
trimmed and cut in half
150ml Greek-style yogurt
Handful of fresh coriander leaves, chopped

Marinade

1 tbsp oil
2 tsp smoked paprika
2 garlic cloves, peeled and crushed
Juice of 1 lemon
Salt and freshly ground black pepper
1 tsp thyme

To serve

4 pitta bread
1 avocado
100g tomatoes
½ tsp lemon juice
Coriander leaves, roughly chopped
1 little gem lettuce

Main

450g boneless chicken thigh fillets,
trimmed and cut in half
150ml Greek-style yogurt
Handful of fresh coriander leaves, chopped

Marinade

1 tbsp oil
2 tsp smoked paprika
2 garlic cloves, peeled and crushed
Juice of 1 lemon
Salt and freshly ground black pepper
1 tsp thyme

Side

To serve

4 pitta bread
1 avocado
100g tomatoes
½ tsp lemon juice
Coriander leaves, roughly chopped
1 little gem lettuce

To prepare the marinade: In a large bowl mix together the oil, smoked paprika, garlic, lemon juice and seasoning. Set aside half of this mixture then add the chicken to the remainder and mix so that the chicken is evenly coated with the marinade. Stir though the thyme.

To cook: Preheat the air-fryer for 3 minutes at 200°C. Add the chicken and cook for 14 minutes at 200°C. Turn the chicken halfway through.

While the chicken is cooking make the dressing: Mix together the yogurt and the reserved marinade. Stir through the coriander and season with salt and black pepper.

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To cook: Preheat the air-fryer for 3 minutes at 200°C. Add the chicken and cook for 14 minutes at 200°C. Turn the chicken halfway through.

While the chicken is cooking make the dressing: Mix together the yogurt and the reserved marinade. Stir through the coriander and season with salt and black pepper.

Serving Suggestions

To serve: Heat the pittas. You can do this in the toaster. Dice the avocado and the tomatoes and place them in a small bowl. Add the lemon juice and coriander leaves and season.

Cut the pittas in half then add a couple of lettuce leaves to each half, them some of the tomato and avocado mixture. Spoon in a little of the yogurt dressing, then some chicken, some more tomato and avocado then another spoon of yogurt.