Step by step

Method

4 steps

1. 1

   Toss 1½ pounds boneless chicken thighs (or breast) with 2 tablespoons olive oil, juice of 1 lemon, 3 minced garlic cloves, 1 teaspoon dried oregano or thyme, ½ teaspoon cumin, 1 teaspoon salt, and black pepper. Marinate 15–30 minutes (or up to overnight).

2. 2

   Heat a skillet or grill pan over medium-high. Cook chicken 4–5 minutes per side until browned and cooked through (165°F). Rest 5 minutes, then slice. Meanwhile, toast torn pita: toss pieces with 1 tablespoon oil and salt, bake 375°F 8–10 minutes until crisp (or skillet-toast).

3. 3

   Build fattoush: chop romaine, cucumber, tomato, radish, red onion, and lots of parsley and mint (about ½ cup herbs). Dress with 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon sumac (or lemon zest), salt, and pepper.

4. 4

   Toss salad with dressing; add pita chips just before serving. Top with sliced lemon-herb chicken. You want bright crunchy fattoush under juicy lemony chicken — not wilted greens with dry chicken on top.