Chicken Pitta Pockets

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Annabel Karmel


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1/2 ripe avocado, peeled and sliced

1 skinless and boneless chicken breast

1 1/2 tbsp olive oil

2 tsp balsamic vinegar

1 tsp soy sauce

1 tsp chopped fresh oregano (optional) or pinch of dried oregano

2 pitta breads

1/2 bag watercress (about 40g)

1/4 tbsp balsamic vinegar

1/2 tsp olive oil

1 ripe plum tomatoes, thinly sliced

salt and pepper

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