High-Protein Crispy Chicken Arayes

Ingredients

• 750 g ground chicken (The source says 750 g, or less.)
• 1 onion (Finely diced.)
• 1 bell pepper (Finely diced.)
• 1 tbsp ginger-garlic paste
• parsley (Chopped; amount not specified.)
• 1.5 tbsp tandoori seasoning (Or any other seasonings you like.)
• 5 pitta breads (Sliced.)

Steps

1. 1

   Finely dice the onion and bell pepper, and chop the parsley.

2. 2

   Combine the ground chicken, diced onion, diced bell pepper, ginger-garlic paste, chopped parsley, and tandoori seasoning. This mixing step is the minimal preparation needed to use the listed filling ingredients; the source does not provide additional mixing instructions.

3. 3

   Slice the five pitta breads and fill them with the chicken mixture. The source lists sliced pittas but does not describe the filling technique in further detail.

4. 4

   Use a grill, or a pan or grill with a stove, to toast the filled arayes on each side until they have grill marks.

5. 5

   Bake the toasted arayes in an oven at 180°C/350°F for about 15–20 minutes, until the outside is crispy and the meat inside is cooked through.

6. 6

   Eat the arayes fresh, or let them cool before wrapping them in foil for meal prep storage.

7. 7

   To reheat, use an air fryer, preferably, or reheat on the stove. The source also permits microwaving, but notes that the pitta bread may become soggy.

Notes

The source does not specify grill or pan temperature, grilling time, storage duration, or air-fryer/stovetop reheating times. It recommends eating the arayes fresh. The source's hashtag includes “beef arayes,” but the written recipe explicitly specifies ground chicken, which is used here.

Nutrition per serving

• main
• high-protein
• Middle Eastern-inspired
• grilled
• baked
• meal prep
• chicken