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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. This time, she’s adding tender chicken, pounded thin for faster cooking, plus oven-crisped, spiced 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 bowl of goodness transport you to the Greek isles...
  • Stovetop Only
  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 850
  • Protein 54g
  • Total Carb 39g
  • Total Fat 56g

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

Ingredients & Equipment

What we send

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

What You’ll Need

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

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 and 3 tablespoons olive oil to bowl with herbs and whisk until fully combined. Season with ¼ teaspoon salt and black pepper as desired. Reserve 2 tablespoons dressing in a small bowl and set aside until Step 5.

  2. Make Horiatiki

    Make Horiatiki

    Rinse remaining produce. Halve cucumber lengthwise, scoop out seeds with a spoon, and cut 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 dressing and stir to combine. Set aside until ready to serve.

  3. Toast Chickpeas

    Toast Chickpeas

    Rinse chickpeas and pat dry with paper towel. Heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add za'atar, chickpeas, and ⅛ teaspoon salt and cook, stirring occasionally, until chickpeas are warmed through and slightly toasted, 5-6 minutes. Transfer toasted za'atar chickpeas to serving plates, reserving any remaining za'atar oil in pan, off-heat, for cooking chicken. 

  4. Pound Chicken

    Pound Chicken

    Place chicken between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness. 

  5. Cook Chicken

    Cook Chicken

    Season chicken all over with ½ teaspoon salt and black pepper as desired. Add 1 tablespoon olive oil to pan with za'atar oil over medium-high heat. When oil is shimmering, add chicken in a single layer and sear until cooked through and no longer pink, 4-5 minutes per side. Remove pan from heat and pour reserved dressing over chicken.

  6. Plate Chicken Horiatiki

    Plate Chicken Horiatiki

    Add horiatiki to plates with toasted za'atar chickpeas and top with chicken (feel free to slice chicken into strips, if desired). Dollop over hummus and dig in!

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