Quick Pitta Pizza & Mild Curry Nachos

Most recipes on my blog are either vegan, vegetarian or dairy-free. Although my diet doesn’t exist as any of those, exclusively, I like to challenge myself to create as many recipes as I can under those categories, because I know that each carries their own benefits and the recipes I create are tasty and fulfilling to eat sometimes, whether or not you are a meat eater.

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Just like that, I do enjoy some meat dishes sometimes – chicken being my meat of choice and would feature mostly on here. The latest recipes I am posting – one being nachos which is a little different to my previous recipe – are fulfilling, easy to throw together and rewarding to make. The chicken I used is from Greene Farm which is already cooked and available in the supermarket fridges, reducing the fuss around these ones. I hope you enjoy these and I would be interested to know what spin you put on your own recreation? 

Quick Pitta Pizza (2 Servings)

Ingredients:

  • Greene Farm roast chicken breast strips
  • Finely chopped fresh basil, 2 tblspns
  • Smoked paprika, 1 tblspn
  • Carrot, x1
  • Oregano, 1 tblspn
  • Parsley, 1.5 tblspn
  • Fresh vine tomatoes, x10
  • Fresh spinach, a handful
  • Organic tomato passata, 100g
  • Honey/agave syrup, 1 tblspn
  • Nutritional yeast, 1 tblspn
  • Strip of mature cheddar cheese
  • Wholemeal pitta bread, x2

Method:

  1. Wash, dry and finely chop the carrot and tomatoes. Oil a medium-sized pan over low heat and add the carrots and tomatoes, followed by the spinach, basil, smoked paprika, oregano, parsley and nutritional yeast. Sautée for approx 5 mins.
  2. Add in the passata, followed by the honey/agave. Give the contents of the pan a quick stir, cover the pan with a lid and allow the sauce to sizzle through for another 5-10 mins or until the carrots are tender.
  3. Simply divide out the mixture between 2 pitta breads, followed by the chicken pieces and torn up strip of the cheese.
  4. Enjoy the much healthier pizza alternative straight away or, if you prefer your bread more crisp and your cheese more stringy, place under the grill for a couple of minutes.

Mild Curry Nachos

Ingredients:

  • Greene Farm torn cajun chicken breast, 140g
  • Red split lentils, 1/4th a cup
  • Seeded tortilla wraps, x2 standard size
  • Mild curry powder, x2 tblspns
  • Cumin, x2.5 tblspns
  • Large carrot, x1
  • Broccoli, 1/4th a head broken up into florets
  • Spring onion, x1
  • Rich and creamy coconut milk, x5 tblspns
  • Fresh basil, a handful
  • Red chilli, x1 deseeded
  • Fresh ginger, 1/4th an inch
  • Tomato paste, x1 tblspn
  • Pinch of sea salt
  • Oil of choice

Method:

  1. Preheat the oven to 180 degrees celsius.
  2. Add the red split lentils to a small saucepan, followed by x5 the quantity of warm water. Place on a hob and allow to boil through for approx. 25 mins, stirring occasionally.
  3. Wash, dry and finely chop the carrot, spring onion, fresh basil, red chilli and ginger.
  4. Place a large pan over low heat and add the curry powder and cumin. Stir the powder around in the pan, as it warms, to infuse the curry flavours for approx. 2 mins.
  5. Add in a drop of oil, followed by all the above chopped veggies, plus the broccoli florets. Sauté for approx 10 mins.
  6. Add in the coconut milk and tomato paste, give it a quick stir until the coconut milk melts. Add in the cajun chicken pieces and stir. Cover the pan with a lid and leave everything to cook through on a low heat for 5 mins.
  7. In the meantime, drain any excess liquid from the lentils and add them into the pan. Again, cover with a lid and cook for another 5-10 mins, or when the carrots and broccoli are tender. Sea salt to taste (I didn’t need any!)
  8.  Cut up the tortillas into nacho shapes (don’t be too pedantic about this),  spread out on a cooking tray and place in the oven for approx. 5 mins or until crisp and golden brown on the outside.
  9. Simply add the curry onto the nachos, get messy and enjoy!

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