500 Cals Per Serving
Serves 2
Prep Time: 10 Minutes
Cook Time: 10 Minutes




2 Wholemeal Pitta Breads
120g Mozzarella
60g Sun-Dried Tomatoes
2 Tbsp Tomato Purée
100g Chicken Breast, Diced
Handful Mushrooms, Sliced
1/2 Red Pepper, Sliced
3 Tsp Olive Oil (15ml)
1/2 Tsp Basil
1/2 Tsp Chilli Powder
1/2 Tsp Cajun Spice
1/2 Tsp Paprika Spice
1/2 Tsp Salt & Pepper

For The Side Salad:
1/2 Red Onion
1 Red Pepper
2 Handfuls Cherry Tomatoes
2 Large Handfuls Rocket
2 Tbsp Apple Cider Vinegar




Heat a pan with 1 tsp olive oil. Add the diced chicken to the pan and sprinkle in the chilli, cajun and paprika spices. Fry for 5 mins and add in the mushrooms, frying for a further few minutes until the chicken and mushrooms are cooked through.

Spread the tomato purée onto the pitta breads. Place the mozzarella, sun dried tomatoes, cooked chicken and mushrooms on top. Drizzle the remaining olive oil over the top and sprinkle the basil, salt & pepper evenly over the pitta.

Place the pitta pizzas under a medium heat grill and grill for 5 minutes.

For the side:
Ensure the onion and pepper are sliced and lay on top of the rocket with the cherry tomatoes and drizzle the apple cider vinegar on top.