Crispy Chicken and Hummus Fattoush Salad

with Pomegranate Molasses
New to Fattoush? Think of it as a Levantine tumble made with crispy bread and, well, whatever else you fancy!
1,206 Reviews
Cals 825 · Prot 54 · Carbs 127 · Fat 13
Family Friendly
Try Hello Chef Now
30 min
Crispy Chicken and Hummus Fattoush Salad with Pomegranate Molasses
New to Fattoush? Think of it as a Levantine tumble made with crispy bread and, well, whatever else you fancy!
1,206 Reviews
Cals 825 · Prot 54 · Carbs 127 · Fat 13
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Oven & Pan
Chicken breast
300 Grams
Arabic flatbread packet 10*11*
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 3*
30 Grams
Salt
0.5 Tsp

Allergens

*10 Wheat, *11 Gluten, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 3450 / 825
Fats (g) 12.9
of which saturated (g) 2
Carbohydrates (g) 127
of which sugars (g) 10.9
Fibers (g) 6.6
Proteins (g) 53.7
Salt (g) 2.5
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast bread

1 Roast bread

Preheat the oven to 200°C/180°C fan. Tear the Arabic flat breads 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.
Cook chicken

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.
Make sauce

3 Make sauce

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

4 Prep

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

5 Toss

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

6 Serve

Serve the chicken over the fatteh. Drizzle with the tahini sauce, then drizzle with the pomegranate molasses.
Tip! This recipe is endlessly customizable. Swap the chicken for lentils or use roasted eggplants instead of tomatoes.
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