Chicken Fattoush with Crispy Pita

1. 1 Chicken breast filletpack 800 g ≈ $7.23 120 g
2. 2 Pita breadpack 5 pcs ≈ $2.50 0.5 pcs
3. 3 Tomatoes≈ $4.67 per kg 100 g
4. 4 Cucumbers≈ $3.67 per kg 100 g
5. 5 Radishespack 300 g ≈ $1.80 30 g
6. 6 Red onion≈ $3.00 per kg 15 g
7. 7 Romaine lettucepack 300 g ≈ $2.50 50 g
8. 8 Fresh mintpack 30 g ≈ $2.20 4 g
9. 9 Parsleypack 50 g ≈ $1.50 8 g
10. 10 Lemon≈ $4.70 per kg 25 g
11. 11 Olive oil 12 ml
12. 12 Garlic≈ $10.00 per kg 2 g
13. 13 Paprika 1 g
14. 14 Salt 2 g
15. 15 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 375°F (190°C). Cut pita² into 2-inch pieces, drizzle lightly with oil, and spread on a baking sheet. Toast 6–8 minutes until crisp.

2. Slice chicken¹ breast in half lengthwise, season with salt, pepper, and paprika. Sear in a skillet over medium heat 4–5 minutes per side until juices run clear. Rest 3 minutes, then slice into strips.

3. Whisk together lemon¹⁰ juice, remaining oil, minced garlic¹², and a pinch of salt for the dressing.

4. Cube tomatoes³ and cucumber⁴, slice radishes⁵ thin, halve red⁶ onion, tear romaine⁷, and chop mint and parsley⁹.

5. Toss vegetables and herbs with the dressing and let sit 5 minutes. Plate, layering chicken¹ on top, and add pita² last to keep it crisp.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.