Recipe Kate Blinman

  1. Put the chicken fillets into a bowl, pour over the olive oil and lemon juice, add the mint and garlic cloves and leave to marinate for 20 minutes.
  2. On a hot griddle, cook the chicken until no longer pink, and leave to rest for five minutes.
  3. Place torn, warm pitta breads onto a board or plate, and pile the chicken on top with torn lettuce on the side.
  4. Sprinkle a little paprika over the yogurt and serve with the chicken pittas as a dip.

Tip: Try using turkey fillets

Preparation time
Serves: 2
Preparation: 5 minutes (plus 20 minutes to marinade)
Cooking: 10 minutes

300g chicken breast fillets
1 tbsp olive oil
Juice of ½ lemon
2 sprigs of mint
2 garlic cloves, crushed
¼ round lettuce, tor
60g fat-free Greek yogurt
Pinch of smoked paprika

Running benefits
Lean chicken breast is a perfect low-fat protein post-race, helping to repair muscle damage and support immunity. This dish also supplies a good helping of carbohydrate to complement your post-race recovery drink, help refill your muscle stores and keep your legs feeling fresh for runs later in the week. The addition of garlic can help ward off any colds due to its antibacterial properties and, served in warm pitta bread, this is a delicious and effective post-race meal.