Past Recipes
Chicken Horiatiki

Chicken Horiatiki with Toasted Za’atar Chickpeas and Feta

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After enjoying a particularly delicious horiatiki salad at a Greek restaurant, Chef Michelle was inspired to recreate her own, building on the classic combination of juicy tomato, crunchy cucumber, red onion, and Kalamata olives. In this Popular Recipe, she's added tender chicken, pounded thin for faster cooking, plus oven-crisped chickpeas and crumbles of salty feta. It's all tossed in a tangy vinaigrette and dolloped with spoonfuls of creamy hummus. Now, close your eyes and let this colorful combo transport you to the Greek isles...

  • Stovetop Only
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Michelle

By Chef Michelle

  • Calories 760
  • Protein 42g
  • Total Carb 39g
  • Total Fat 51g

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

Ingredients & Equipment

What we send

  • oregano
    • 1/8 ounce
    • oregano
  • parsley
    • 1/8 ounce
    • parsley
  • red wine vinegar
    • 1 tablespoon
    • red wine vinegar
  • chickpeas
    • 1 can
    • chickpeas
  • English cucumber
    • 1/2
    • English cucumber
  • yellow bell pepper
    • 1
    • yellow bell pepper
  • grape tomatoes
    • 1/2 pint
    • grape tomatoes
  • red onion
    • 1
    • red onion
  • Kalamata olives
    • 1 packet
    • Kalamata olives
  • feta cheese
    • 2 ounces
    • feta cheese
  • za'atar spice blend
    • 1 teaspoon
    • za'atar spice blend
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • hummus
    • 2 containers
    • hummus

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 12" large pan
  • plastic wrap
  • meat mallet (optional)

Allergens

Cooking Steps

  1. Make herb dressing

    Make herb dressing

    Rinse oregano and parsley and roughly chop leaves, discarding stems. Place in a large bowl (big enough for the salad). Add red wine vinegar, 3 tablespoons olive oil, ¼ teaspoon salt, and black pepper as desired and whisk to combine. Reserve 2 tablespoons herb dressing in a small bowl and set aside until Step 5. Drain chickpeas, rinse, and pat dry with paper towel (excess moisture will prevent them from crisping in the pan in Step 3).

  2. Make horiatiki

    Make horiatiki

    Rinse remaining produce. Halve cucumber lengthwise, scoop out seeds with a spoon, and cut crosswise into 1-inch half-moons. Halve bell pepper lengthwise, discarding seeds and stem, and cut into 1-inch pieces. Halve tomatoes. Peel onion, halve, and thinly slice to yield ¼ cup. Add olives, feta, cucumber, bell pepper, tomatoes, and sliced onion to large bowl with herb dressing and toss to combine. Set aside.

  3. Toast chickpeas

    Toast chickpeas

    Heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add za'atar, ½ cup chickpeas, and ⅛ teaspoon salt. Cook, stirring occasionally, until chickpeas are warmed through and slightly toasted, 5-6 minutes. Using a slotted spoon, transfer toasted za'atar chickpeas to serving plates. Reserve any remaining za'atar oil in pan, off heat, for Step 5.

  4. Pound chicken

    Pound chicken

    Pat chicken dry with paper towel and place between 2 large pieces plastic wrap. (Try rubbing some water on your work surface, under the bottom piece of plastic, to keep it from shifting while you pound the chicken.) Using a meat mallet or heavy pan, pound chicken to ¼-inch thickness. Season all over with ½ teaspoon salt and black pepper as desired.

  5. Cook chicken

    Cook chicken

    Place pan with za'atar oil over medium-high heat and add 1 tablespoon olive oil. When oil is shimmering, add chicken and sear until cooked through and no longer pink, 2-3 minutes per side. Remove pan from heat and pour reserved 2 tablespoons herb dressing over chicken. If desired, transfer chicken to a cutting board and cut into ¼ inch–thick slices.

  6. Plate chicken horiatiki

    Plate chicken horiatiki

    Divide horiatiki between plates with toasted za'atar chickpeas and top with chicken. Dollop over hummus and dig in!

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