Chicken Avocado Salad Stuffed Pitta

A balanced, protein-rich meal that supports recovery and sustained energy.

Quick to prepare and easy to take on the go, making it ideal for lunch or post-training refuelling.

Serves: 1

Prep time: 10 minutes

Cook time: 8–10 minutes

Ingredients

• 170g chicken breast

• 1 whole wheat pitta bread

• 1½ tbsp Greek yoghurt

• ½ avocado

• ¼ cucumber, chopped

• 30–40g red onion, finely chopped

• 1 small tomato, sliced

• Handful lettuce leaves

• Garlic powder

• Cumin

• Sea salt and black pepper

Instructions

1. Cook the chicken

   Season the chicken breast with garlic powder, cumin, salt and pepper.

   Cook in a non-stick pan over medium heat for 6–8 minutes until cooked through.

2. Prepare the filling

   Chop the cooked chicken into small pieces.

3. Make the salad mix

   In a bowl combine the Greek yoghurt, avocado, cucumber and red onion.

   Add the chicken and mix gently.

4. Assemble the pitta

   Slice open the pitta bread and add lettuce and tomato.

5. Fill and serve

   Spoon the chicken salad into the pitta and serve.

Portion Guide

Protein: 1–1.5 palms

Carbohydrates: 1 cupped hand

Fats: 1–1.5 thumbs

Vegetables: 1 fist

Simple Adjustments

Increase protein → add extra chicken or cottage cheese

Increase carbohydrates → add fruit or an extra half pitta

Increase fats → add olive oil or extra avocado