Lemon and Pepper Chicken, Zucchini Slaw Pitas

Prep: 20 minutes

Cook: 20 minutes

Serves: 4

Difficulty:

Cuisine:

Saved:

Australian

106

Recipe by: Lilydale

This lemon and pepper chicken, zucchini slaw pita pockets recipe is a quick fix family dinner idea or a lovely lunch idea especially on weekends. With Lilydale's new Lemon and Pepper Chicken tenders this meal can be ready and on the table in 30 minutes.

Credit: Whisk Media Group

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Lemon and Pepper Chicken, Zucchini Slaw Pitas

Ingredients:

350g Lilydale Free Range Lemon & Pepper Chicken Tenders

4 pita pocket breads

Extra kewpie mayonnaise and lemon wedges, to serve

Zucchini Slaw

250g packet fresh zucchini noodles

1 carrot, grated

3 cups finely shredded Savoy cabbage

1/2 small red onion, very thinly sliced

1/4 cup kewpie mayonnaise

Method:

Cook Lilydale frozen Lemon & Pepper Chicken Tenders following packet directions. Warm pita breads in the oven in the last few minutes of the chicken cooking

Zucchini Slaw

Meanwhile, to make zucchini slaw, cook zucchini noodles following packet directions. Rinse in cold water and set aside to drain. Wrap zucchini noodles in paper towel and squeeze out excess water. Combine zucchini noodles, carrot, cabbage and onion in a bowl. Season with salt and pepper. Add mayonnaise and toss to combine
Halve chicken tenders lengthways. Halve pita breads and fill each halved pita bread with zucchini slaw and chicken tenders. Serve with extra mayonnaise and lemon wedges

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