Serves 2
Cut 2 chicken fillets into strips and place in a bowl with the zest and juice of½ lemon, 1 tsp dried oregano, 1 crushed garlic clove, 1 tsp smoked paprika and 1 tbsp olive oil. Mix well, cover and place in the fridge for 30 minutes. Preheat a griddle pan over a medium-high heat and cook the chicken for 3-4 minutes per side or until completely cooked throughout. Warm 2 pittas or flatbreads on the griddle for a minute, then transfer them to plates and spread each with 1 tbsp plain yoghurt. Divide the chicken strips between them, then drizzle over a little extra yoghurt if desired. Season to taste and top with chopped tomatoes and Little Gem lettuce.