Crispy Chicken and Hummus Fattoush Salad

with Pomegranate Molasses

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Instructions

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1 Roast bread

Preheat the oven to 200°C/180°C fan. Tear the Arabic flatbreads into bite-size pieces. Add the Arabic flat breads to a baking tray. Drizzle them with vegetable oil and sprinkle with salt and zaatar. Give everything a good mix up. Roast in the oven for 10 min or until toasted. Once toasted, remove from the oven and set aside to cool slightly.

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2 Cook chicken

Meanwhile, sprinkle the chicken breast with Ras el Hanout and salt. Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the chicken and cook for 5 min on each side until browned and cooked through. Once cooked, remove from the heat and set aside to rest. 

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3 Make sauce

Meanwhile, peel and finely mince the garlic. Juice half the lemon directly into the bowl and whisk. Add the garlictahini and salt and whisk again. Finally, gradually add 1/1/2 Tbsp of water and continue to whisk until smooth. Set aside.

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4 Prep

Halve the cherry tomatoes. Chop the cucumber and parsley leaves finely. 

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5 Toss

Toss the cherry tomatoes, cucumber and parsley with the bread. Divide among plates - this is your fatteh. Slice the chicken breast

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6 Serve

Serve the chicken over the fatteh. Drizzle with the tahini sauce, then drizzle with the pomegranate molasses

Tips for fussy eaters

Go easy on the pomegranate molasses!

Pro tip

This recipe is endlessly customizable. Swap the chicken for lentils or use roasted eggplants instead of tomatoes.

New to Fatteh? Think of it as a Levantine tumble made with crispy bread and, well, whatever else you fancy!

Cooking Time: 30 min

Cals 422 · Prot 39 · Carbs 34 · Fat 14

Dairy-Free

Ingredients

Number of people

Oven & Pan

Chicken breast 300 Grams
Arabic flat bread 1 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Zaatar 5 Grams
Ras el hanout 5 Grams

Salad

Cherry tomatoes 150 Grams
Cucumber 1 Piece
Fresh parsley 15 Grams
Pomegranate molasses 20 Grams

Sauce

Garlic cloves 1 Piece
Lemon 1 Piece
Tahini 30 Grams
Salt 0.5 Tsp

New to Fatteh? Think of it as a Levantine tumble made with crispy bread and, well, whatever else you fancy!

Cooking Time: 30 min

Cals 422 · Prot 39 · Carbs 34 · Fat 14

Dairy-Free

Instructions

photo

1 Roast bread

Preheat the oven to 200°C/180°C fan. Tear the Arabic flatbreads into bite-size pieces. Add the Arabic flat breads to a baking tray. Drizzle them with vegetable oil and sprinkle with salt and zaatar. Give everything a good mix up. Roast in the oven for 10 min or until toasted. Once toasted, remove from the oven and set aside to cool slightly.

photo

2 Cook chicken

Meanwhile, sprinkle the chicken breast with Ras el Hanout and salt. Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the chicken and cook for 5 min on each side until browned and cooked through. Once cooked, remove from the heat and set aside to rest. 

photo

3 Make sauce

Meanwhile, peel and finely mince the garlic. Juice half the lemon directly into the bowl and whisk. Add the garlictahini and salt and whisk again. Finally, gradually add 1/1/2 Tbsp of water and continue to whisk until smooth. Set aside.

photo

4 Prep

Halve the cherry tomatoes. Chop the cucumber and parsley leaves finely. 

photo

5 Toss

Toss the cherry tomatoes, cucumber and parsley with the bread. Divide among plates - this is your fatteh. Slice the chicken breast

photo

6 Serve

Serve the chicken over the fatteh. Drizzle with the tahini sauce, then drizzle with the pomegranate molasses

Tips for fussy eaters

Go easy on the pomegranate molasses!

Pro tip

This recipe is endlessly customizable. Swap the chicken for lentils or use roasted eggplants instead of tomatoes.

Ingredients

Number of people

Oven & Pan

Chicken breast 300 Grams
Arabic flat bread 1 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Zaatar 5 Grams
Ras el hanout 5 Grams

Salad

Cherry tomatoes 150 Grams
Cucumber 1 Piece
Fresh parsley 15 Grams
Pomegranate molasses 20 Grams

Sauce

Garlic cloves 1 Piece
Lemon 1 Piece
Tahini 30 Grams
Salt 0.5 Tsp
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