Past Recipes
Chicken Fatteh

Chicken Fatteh with Pita Chips and Hummus Yogurt

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Fatteh is a Levantine dish of crisp or fresh flatbread topped with a variety of other ingredients. Here, lemon-and-spice-marinated chicken is seared and served over crunchy oven-toasted pita chips, along with refreshing cucumber and tomato. A creamy combination of yogurt, hummus, and fresh herbs adds even more depth of flavor to this hearty Middle Eastern–inspired dish, which gets a final garnish of toasted almonds. 

    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    • Calories 720
    • Protein 54g
    • Total Carb 53g
    • Total Fat 33g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • lemon
      • 1
      • lemon
    • ground cumin
      • 1/2 teaspoon
      • ground cumin
    • ground sumac
      • 1/2 teaspoon
      • ground sumac
    • boneless chicken breasts
      • 2
      • boneless chicken breasts
    • English cucumber
      • 1/2
      • English cucumber
    • grape tomatoes
      • 1/4 pint
      • grape tomatoes
    • mint
      • 1/8 ounce
      • mint
    • parsley
      • 1/8 ounce
      • parsley
    • garlic
      • 2 cloves
      • garlic
    • pita breads
      • 2
      • pita breads
    • sliced almonds
      • 2 tablespoons
      • sliced almonds
    • hummus
      • 2 1/2 ounces
      • hummus
    • nonfat Greek yogurt
      • 1 container
      • nonfat Greek yogurt

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • 10" medium pan
    • baking sheet

    Allergens

    Soy, Milk, Tree Nuts, Wheat

    Cooking Steps

    1. Marinate chicken

      Marinate chicken

      Preheat oven to 450ºF. Halve lemon. In a large bowl, whisk together juice of ½ lemon, half of spice mix, 2 tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Pat chicken dry with paper towel, add to bowl with marinade, and turn to coat. Set aside to marinate at room temperature until Step 3.

    2. Prepare ingredients

      Prepare ingredients

      While chicken marinates, rinse remaining produce. Halve cucumber lengthwise, then cut crosswise into ½-inch half-moons. Halve grape tomatoes. Roughly chop mint and parsley leaves, discarding stems. Mince garlic.

    3. Cook chicken

      Cook chicken

      Heat a medium pan over medium heat. Carefully hover your hand a few inches away—when you can easily feel heat, remove chicken from marinade, letting excess drip off, and add to pan skin-side down. Sear until skin is golden and easily lifts from pan, 8-9 minutes. Flip and sear opposite side until cooked through and no longer pink, 7 minutes more. Transfer chicken to a plate, skin-side up. Reserve fat in pan, off heat.

    4. Bake pita and toast almonds

      Bake pita and toast almonds

      While chicken cooks, arrange pitas in a single layer on 1 half of baking sheet. Transfer to oven to toast until slightly golden, 5-6 minutes. Remove from oven and add almonds to other half of baking sheet. Return to oven and bake together until almonds are browned and toasted, 3-4 minutes more. Set aside until cool enough to handle, then break pitas into large chips.

    5. Make hummus yogurt

      Make hummus yogurt

      Place pan from chicken over medium-high heat, adding olive oil to coat bottom as needed. Add garlic and remaining spice mix and sauté, stirring, until fragrant, 1 minute. Reduce heat to medium low and add hummus, Greek yogurt, juice of remaining lemon, ¼ cup water, ½ teaspoon salt, and pepper. Cook, stirring, until combined and warmed through, 2-3 minutes more. Add half of herbs, then remove pan from heat.

    6. Plate chicken fatteh

      Plate chicken fatteh

      Cut chicken into ¼-inch slices and place in a large bowl. Add cucumber, tomatoes, pita chips, and half of hummus yogurt and gently toss to combine. Divide chicken fatteh between serving plates, drizzle over remaining hummus yogurt, and garnish with toasted almonds and remaining herbs. Dig in!

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