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Epicurious

Warm Lemon-Cumin Chicken on Pita Bread Salad

3.9

(17)

Using stale pita will keep the bread from getting soggy in the salad.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

4 skinless boneless chicken breast halves
1/4 cup plus 6 tablespoons olive oil
2 garlic cloves, minced
6 tablespoons lemon juice, divided
6 teaspoons ground cumin, divided
2 teaspoons grated lemon peel
3 stale pita breads, cut into 1/4-inch squares
1 cup chopped fresh Italian parsley or cilantro
6 plum tomatoes, chopped
4 green onions, chopped
1/2 cup plus 2 tablespoons chopped fresh mint

Preparation

  1. Step 1

    Combine chicken and 1/4 cup oil in large bowl. Add garlic, 3 tablespoons lemon juice, 5 teaspoons cumin, and lemon peel. Rub mixture into chicken to coat. Cover and refrigerate overnight.

    Step 2

    Preheat oven to 400°F. Combine remaining 6 tablespoons oil, 3 tablespoons lemon juice, 1 teaspoon cumin, pita bread, parsley, tomatoes, green onions, and 1/2 cup mint in large bowl. Season salad with salt and pepper. Cover and refrigerate while cooking chicken.

    Step 3

    Transfer chicken from marinade to rimmed baking sheet; sprinkle with salt. Bake chicken 10 minutes; turn over and bake until cooked through, about 10 minutes longer. Place chicken on cutting board; slice each breast crosswise into 5 pieces. Arrange salad on large platter. Place chicken atop salad; pour any drippings from baking sheet over chicken. Garnish with remaining 2 tablespoons mint.

TagsSaladMediterraneanChicken BreastChickenPoultryLemonCitrusFruitPlum TomatoTomatoVegetableMainDinnerLunchDairy FreeNut Free30 Minutes or LessOven BakeBon Appétit
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