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Nothing beats the combination of flavors in this fun, Israeli-inspired power bowl. The juicy marinated chicken with hints of lemon, garlic and za’atar; the homemade crispy pita chips; the fresh, crisp veggies; the tart Kalamata olives — all come together to take your taste buds on a fun adventure. This chicken will become your new go-to for a change of pace and, I can assure you, you’ll never go back to store-bought pita chips.
4 boneless, skinless chicken breasts (1 and 1/2 to 2 pounds)
3 tablespoons olive oil
3 tablespoons lemon juice
3 tablespoons Pereg Za’atar
3 cubes Gefen Frozen Garlic
1 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon Pereg Za’atar
3 fresh pitas, opened and cut into 8 wedges
2 hearts romaine lettuce, chopped
2 cups cherry tomatoes, halved
4-6 Persian cucumbers, cut in half and sliced
1 red onion, minced
1 cup pitted kalamata olives, such as Tuscanini
1 lemon, sliced and cut into wedges
mint, for garnish, optional
techina, such as Mighty Sesame, for drizzling
Place chicken into a large Ziploc bag. Add olive oil, lemon juice, za’atar, garlic cubes, garlic powder, salt and pepper and toss to coat. Marinate chicken in the refrigerator for 30 minutes or up to overnight.
Preheat oven to 400 degrees Fahrenheit. In a large mixing bowl, combine olive oil and za’atar. Add pita wedges and toss to coat. Spread out pita wedges in a single layer on a large metal baking sheet. Bake for 8 minutes or until crispy.
Heat a large nonstick frying pan over medium heat. Once pan is hot, cook chicken for six minutes per side or until cooked through. Transfer to a cutting board and let rest for five to 10 minutes before slicing.
To assemble the bowl, layer a bed of romaine lettuce in a large bowl or on individual plates. Top with cherry tomatoes, cucumbers, red onion, olives, lemon wedges, mint, za’atar grilled chicken and pita chips. Drizzle with techina and enjoy.
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