You may also like
Categories:
olive oil garlic chicken cutlets FATTOUSH flatbread olive oil cucumbers tomatoes mint leaves parsley lemon sumac lemon wedges
Viewed: 20 - Published at: 4 years agoIngredients
- 3/4 cup olive oil
- 6 cloves garlic, minced
- 4 None chicken cutlets
- -1 None Fattoush
- 1 piece flatbread (or Lebanese bread)
- 1 tbsp olive oil
- 2 None cucumbers, chopped
- 2 None tomatoes, chopped
- 3 tbsp fresh mint leaves
- 3 tbsp fresh parsley leaves
- 1/2 None lemon, juiced
- 2 tsp sumac
- None None lemon wedges, to serve
Method
- Preheat oven to 350°F. Line a baking tray with foil.
- In a small bowl, combine oil and garlic. Season and mash to form a paste. Reserve 1 tbsp garlic paste. Rub remaining over chicken. Set aside for 15 mins.
- Heat a nonstick frying pan over high heat. Cook chicken for 4-5 mins per side. Arrange on prepared tray and bake for 10-15 mins.
- Meanwhile, to make the fattoush, brush flatbread with oil. Arrange on a baking tray and bake for 5-8 mins. Let cool then break into pieces. In a bowl, combine cucumbers, tomatoes, herbs and croutons. Whisk together lemon juice, remaining garlic paste and sumac. Season then toss through salad. Serve with chicken and lemon wedges.
