Ingredients
- 460g chicken breast fillet portions, cut into chunks
- 1 tbsp hot curry powder
- 2 tbsp apricot jam
- 1 lime, zested and juiced
- 15g fresh coriander, finely chopped
- 335g cherry tomatoes
- 1 orange pepper, deseeded and cut into chunks
- 1 yellow pepper, deseeded and cut into chunks
- 1 tbsp olive oil
- 4 white pittas
- 120g bistro salad, to serve
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