Chicken Fatteh (Yogurt, Chickpeas and Baked Pita)

Prepared with baked whole wheat pita and high-protein garlic strained yogurt sauce, this home-style Levant classic offers a light and balanced feast without traditional deep-frying.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1.1 lbs boneless skinless chicken breast · 560 kcal in the whole recipe
• 2 whole wheat pitas (cut into bite-sized cubes) · 335 kcal in the whole recipe
• 1.25 cups cooked chickpeas · 410 kcal in the whole recipe
• 1.7 cups strained yogurt · 380 kcal in the whole recipe
• 1 tbsp tahini · 89 kcal in the whole recipe
• 2 tbsp lemon juice · 7 kcal in the whole recipe
• 2 cloves garlic (minced) · 12 kcal in the whole recipe
• 1.1 tbsp olive oil (divided) · 133 kcal in the whole recipe
• 2 tsp pine nuts · 69 kcal in the whole recipe
• 0.4 cup warm chicken broth · 6 kcal in the whole recipe

Method

1. Boil the chicken breast in salted water until cooked through for 18-20 minutes, then shred it into bite-sized pieces and set aside 100g of warm chicken broth.

   

2. Toss the whole wheat pita cubes with 8g of olive oil and bake at 190°C (375°F) for 8-10 minutes until golden and crispy.

   

3. Whisk the strained yogurt, minced garlic, tahini, lemon juice, and a pinch of salt together in a bowl until smooth.

   

4. Warm the cooked chickpeas in a small saucepan with the reserved warm chicken broth and a pinch of cumin for 3-4 minutes.

   

5. Sauté the pine nuts in a small skillet with the remaining 7g of olive oil over low heat for 2 minutes until lightly golden.

   

6. Layer the crispy baked pita, warm chickpeas, and shredded chicken on a serving platter, pour the garlic yogurt sauce over top, and finish with toasted pine nuts and sumac.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.