Spicy Chicken Pita Pockets with Tzatziki

Method

• Preheat a frypan with olive oil over medium heat. Cut the chicken thighs into small bite sized pieces, cutting off any visible fat if you prefer.
• Add chicken to a bowl and put chicken spice mix and salt and pepper over the top. Toss to combine until the chicken in fully coated in the spice mixture.
• Add chicken to the hot frypan and cook until golden on the outside. Turn down to a low heat and cook chicken for a further 5-10 minutes, or until cooked through. Put the chicken on a plate with some paper towel underneath to soak up the excess oil and set aside.
• While the chicken is cooking, cut the capsicum into strips and finely dice the red onion. Once the chicken has finished cooking, add the capsicum, red onion and minced garlic into the same pan on a low heat and cook until the capsicum is soft, around 5-7 minutes.
• Chop the feta and set aside. To make the tzatziki, combine ingredients in a bowl and mix.
• To assemble, fill the pita pockets with a small handful of spinach, then add the chicken, capsicum and red onion mix and feta. Drizzle with tzatziki and enjoy!