If you're in the mood for a homemade version of a Nando's, you've come to the right page! My chicken breast, smothered in Nando's marinade, chargrilled and packed into a salad-stuffed, toasted pitta bread will hit the spot. It's really quick to make too- you can make the whole meal in 15 minutes.
I've served mine with some oven fries, but you could make a load of roast veggies or some butternut squash chips for a wonderfully filling and propoint-saving alternative.
My recipe uses the Nando's branded marinade/sauce, so you will have the authentic flavour you are looking for. The beauty of this is, just as in the restaurant, you can choose the strength of the sauce you prefer-all are available from Nando's restaurants or most supermarkets.
If you went out for a restaurant version of my dish, their chicken pitta and chips would set you back 18pp/approx.730kcal.
My version (including chips) is only 12pp/approx.480kcal.
Their chicken pitta on its own is 9pp/approx.380kcal
My chicken Pitta is 7pp/approx.280kcal.
You Will Need : (Per Serving)
1 165g skinless chicken breast
2 teaspoons Nando's marinade or sauce
(Choose the strength you like)
1 pitta bread
(I used the WeightWatchers one at 3pp)
Salad of your choice
(I used my homemade coleslaw.
Click HERE for recipe)
100g Oven Chips
(I used McCain Crispy French Fries)
Preheat the oven to 230 degrees C.
Weigh out the chips, then place in a pre-heated oven. If you are cooking more than one portion, cook in separated piles to save you re-weighing once cooked. These only take 15 minutes, so once you put them in the oven, you need to cook the chicken.
Coat both sides of the chicken in the marinade.
Mist a griddle pan with Frylight oil. Heat the pan on a very high heat. Place the chicken breast into the hot pan. You should hear a searing noise. Don't be tempted to touch the chicken for 5 minutes-you want it to really char and blacken in places. You may need your extractor fan on as the marinade produces a smoky atmosphere.
After 5 minutes, flip the chicken breast over to cook on the other side. Allow to cook for 5 minutes.
After 5 minutes, using a fork and a sharp knife, cut the chicken breast horizontally to make 2 thin 'escalopes'.
Put the uncooked side face down in the pan, turn off the heat and cover the pan in foil. Remove from the heat and allow to finish cooking using the retained heat of the pan.
While the chicken and chips finish cooking, toast the pitta bread lightly and prepare the salad.
To serve, split the pitta and stuff with a generous portion of salad.
Add the 2 thin escalopes of griddled chicken on top of the salad.
Add the chips and tuck in!
(If you add condiments such as ketchup or mayo, remember to add the pro points/kcal).
Saves propoints, saves money...who could ask for more?
For a vegetarian option, replace the chicken with 2 Quorn fillets. This brings the filled pitta down to 5pp.
PRINT RECIPE HERE