NZ Spiced Chicken & Fattoush Salad
with Pita Chips & Pomegranate Molasses
Calories
:
336 kcalProtein
:
40.3g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Wheat
- Gluten
- Sesame
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Red Onion
1
Carrot
1
Tomato
1
Lemon
2
Pita Bread
(Contains: Wheat, Gluten; May be present: Sesame)
320 g
Chicken Breast
1 sachet
Middle Eastern Seasoning
1 packet
Mixed Salad Leaves
1
Pomegranate Molasses
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
½ tbs
honey
Nutrition Values
Calories336 kcal
Energy (kJ)1410 kJ
Fat8.3 g
of which saturates1.7 g
Carbohydrate24.6 g
of which sugars14.9 g
Dietary Fibre6.6 g
Protein40.3 g
Sodium513 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Frying Pan
Cooking Steps
1
- Preheat grill to high. Thinly slice red onion.
- In a small bowl, combine the vinegar and a good pinch of sugar and salt.
- Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
2
- Meanwhile, using a vegetable peeler, thinly slice carrot into ribbons.
- Thinly slice tomato into wedges. Slice lemon into wedges.
- Cut pita bread into small triangles.
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
- In a medium bowl, combine chicken, Middle Eastern seasoning and a drizzle of olive oil.
3
- Place pita chips on a lined oven tray with a drizzle with olive oil and season with salt and pepper.
- Toss to coat and grill until golden, turning halfway, 8-10 minutes.
- Allow to cool slightly.
4
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
- Remove pan from heat and add the honey and a splash of water, turning to coat.
TIP: The chicken is cooked when it is no longer pink inside.
5
- Drain pickled onion.
- In a medium bowl, combine pomegranate molasses, a good squeeze of lemon juice and a drizzle of olive oil.
- Add pickled onion, tomato, carrot, mixed salad leaves and pita chips, tossing to combine. Season.
6
- Slice chicken.
- Divide fattoush salad between bowls.
- Top with spiced chicken. Serve with any remaining lemon wedges. Enjoy!
