healthy marinated chicken; gluten free

This is my 'go to' low cost standby. It's a healthy, no fuss tea you can serve in pitta (or gluten free alternative) with shredded crispy lettuce dolloped with creme fraiche. Do leave your chicken marinating as long as possible, to ensure moist, flavoursome meat.

Ingredients

600g diced chicken breast diced

1 tbsp chilli flakes

2 tsp paprika

100ml plain yoghurt

4 tbsp oil

2 tbsp tomato puree 2 tbsp red wine vinegar

2 cloves garlic, finely chopped

2 tbsp lemon juice

2 tsp salt

1 tsp freshly ground black pepper

To cook

oil

To serve

Toasted pitta bread (or gluten free alternative)

Shredded lettuce

Creme fraiche

Method

Seriously...it's as easy as this.....

Place all the ingredients in a large bowl, cover with cling film & refrigerate for a minimum of four hours or preferably, overnight.

To cook, heat 1-2 tbsp oil in a griddle pan on a high heat. Place the chicken in the pan, sear & reduce the heat to medium. Cook for a further 12 mins frequently turning.

Serve the chicken either hot or cold. I like to toast my pitta on the griddle pan, to create those lovely lines.