Middle Eastern · lunch
Grilled Sumac Chicken Salad Bowl
Chicken Fattoush Bowl
Levantine bowl of grilled sumac-spiced chicken over crisp pita-toasted bulgur with cucumber, radish, herbs, and a pomegranate-molasses dressing.
$
12 minsPrep
13 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
645Calories
38gProtein
28gFat
58gCarbs
8gSugar
11gFiber
875mgSodium
105mgChol
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Instructions
1
Prep
Cut 440g chicken thighs into 3cm pieces. Mix with 20ml olive oil, 10ml lemon juice, grated garlic, 2 tsp sumac, 1.5 tsp cumin, 0.5 tsp Aleppo pepper, 1 tsp salt; rest 5 minutes. Dice 200g cucumber, 200g tomato, slice 80g radishes, dice 40g red onion. Chop 30g parsley and 20g mint. Combine bulgur, 300ml hot water, 0.5 tsp salt in a bowl; cover and rest. Whisk 60g yogurt with 2 tsp lemon juice and pinch salt. Mix dressing ingredients: 20ml pomegranate molasses, 20ml olive oil, 10ml lemon juice, pinch sumac, pinch salt.
2
Bake
Heat oven to 200C. Toss torn pita (60g) with 10ml olive oil, spread on tray, bake 8 to 10 minutes until evenly deep golden and crisp. While pita bakes, let bulgur rest until water absorbs and grains are tender.
3
Sear
Heat a wide skillet over medium-high 1 minute. Working in a single batch if needed, sear marinated chicken in a single layer 4 to 5 minutes, turning once, until deeply golden on both sides and cooked through. Lift to a plate and rest 2 minutes.
4
Build
Fluff bulgur with a fork. Toss with cucumber, tomato, radishes, red onion, parsley, mint, and half the pomegranate dressing until evenly coated.
5
Plate
Divide dressed bulgur between 2 bowls, spoon yogurt-lemon binder across the centre of each, top with seared chicken, scatter crisp pita and 40g pomegranate seeds over, drizzle remaining dressing, and serve with a lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless chicken thigh
- 40ml (2.7 tbsp) extra-virgin olive oil
- 22ml (1.5 tbsp) lemon juice
- 2 garlic cloves
- 4 tsp sumac
- 3 tsp ground cumin
- 0.5 tsp Aleppo pepper
- 2 tsp fine sea salt
- 120g (4.2 oz) coarse bulgur
- 300ml (1.25 cup) hot water
- 1 small pita bread
- 200g (7 oz) cucumber
- 200g (7 oz) ripe tomato
- 80g (2.8 oz) radishes
- 40g (1.4 oz) red onion
- 30g (small handful) flat-leaf parsley
- 20g (small handful) fresh mint
- 20ml (1.3 tbsp) pomegranate molasses
- 60g (2.1 oz) full-fat plain yogurt
- 40g (1.4 oz) pomegranate seeds
- 2 lemon wedges