Chicken Thigh Fattoush
Makes 1 serving

INGREDIENTS
170 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
1 pitta, about 60 g Wholemeal pitta (Torn small and baked until it snaps. Soft pitta goes soggy in a minute.)
100 g Cucumber
120 g Tomato
50 g Radishes
80 g Little gem lettuce
10 g Olive oil
Juice of half a lemon Lemon juice
Two teaspoons, split between chicken and dressing Za'atar
A handful Fresh mint
A handful Fresh parsley
To taste Salt

METHOD
1. Tear the pitta into bite-sized pieces, spread them on a tray and bake at 200°C for eight minutes until crisp right through.
2. Rub the thighs with half the za'atar and some salt and fry them in a dry pan over medium heat for six minutes a side, until the juices run clear. Rest and slice.
3. Chop the cucumber, tomato and radish into chunks and tear the lettuce and herbs.
4. Whisk the oil, lemon, the rest of the za'atar and a pinch of salt. Toss the vegetables and herbs in it, add the pitta at the last moment, and lay the chicken over.

Contains gluten cereals and sesame.

RECIPE NOTES
Thigh rather than breast. About 20 kcal more per 100 g, and it stays juicy after the pan in a way sliced breast over a salad rarely does.
The pitta goes in last and the salad is eaten straight away. It is a crouton, not a sponge.

Full recipe: https://www.getfuel8.com/recipes/chicken-thigh-fattoush
