Chicken Fattoush

Ingredients

• 9 tbsp of olive oil

• 2.75 tsp of sumac

• 1 cucumber

• 1 romaine lettuce, shredded

• 1 bunch of spring onions, finely sliced

• 1 small bunch of parsley, leaves chopped

• 2 pitta breads, or more, if you're hungy

• 500 g of chicken thighs

• 6 tomatoes

• 200 g of radishes, thinly sliced

• 1 small bunch of fresh mint, leaves chopped

• 2 lemons, zest and juice

• 0.5 tsp of sugar

4 servings

Calories~713 kcal

Protein~31 g

Carbs~44 g

Fat~46 g

Fiber~8 g

Sugar~11 g

Total recipe

Calories~2,850 kcal

Protein~125 g

Carbs~175 g

Fat~185 g

Fiber~30 g

Sugar~45 g

Method

• Step 1

  Put the chicken thighs onto a plate and drizzle 1tbsp of oil over with 2tsp sumac and some seasoning. Massage this all over the chicken.

• Step 2

  Bring a large non-stick frying pan to a medium heat and cook the chicken for 5 mins each side.

• Step 3

  While the chicken cooks, halve the cucumber lengthways, deseed with a spoon and cut into chunks. Then quarter the tomatoes, deseed and cut into strips. Add both to a large bowl.

• Step 4

  When the chicken is cooked through, remove from the heat and set aside on a clean plate.

• Step 5

  Add the lettuce, spring onion, radish and herbs to the cucumber and tomato and mix. Next, whisk together the lemon juice and zest, 4 tbsp olive oil, ½ tsp sumac and the sugar. Pour this over the salad, tossing well.

• Step 6

  Toast the pitta until just starting to colour, then tear it up. Fry in a non-stick frying pan with 2tbsp of oil for 1-2 mins, sprinkling over ¼ tsp of sumac. When the pitta is nice and golden, remove onto some kitchen paper and season well.

• Step 7

  Slice the chicken into strips and add to the salad. Finish by scattering the pitta bread pieces over the top before serving.