SUMAC CHICKEN WITH FATTOUSH SALAD

Fattoush is a popular Lebanese salad made with mixed greens, a lemon based dressing and toasted pita bread pieces for extra crunch. Our version brings together sumac and free range chicken breasts with the season's best yellow capsicum, cherry tomatoes, radish and Lebanese cucumber... All finished with morish pita bites! 

20 Minutes. Free Range. Sugar Free. Dairy Free.

Serves 2.

Ingredients
2 x 180g free range chicken breast
2 teaspoons sumac
30g pita bits
2 Lebanese cucumbers
6 cherry tomatoes
1 small yellow capsicum
3 sprigs parsley
2 spring onions
3 small radish
1 lemon

Cook chicken
In a bowl combine olive oil, sumac, chicken, salt and pepper. Mix to coat well. Heat a non-stick fry pan or grill pan to a medium-high heat.  Cook chicken for 8-10 minutes, turning every 2 minutes. Remove from the pan, cover tightly with foil and rest for 2 minutes. Slice into 1cm strips.

Make salad
Quarter cucumbers lengthways then dice. Halve the cherry tomatoes. Deseed and roughly chop the yellow capsicum into small bite size pieces. Thinly slice the radish. Roughly chop the leaves of the parsley. Finely slice the spring onions. Whisk juice of half the lemon, a drizzle of olive oil with salt and pepper.

To serve
Combine vegetables and parsley in a bowl and toss with dressing. Add pita bits right before serving. Top with the chicken and serve with remaining lemon.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

 

February 10, 2016 by Timothy Ryder
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