Ingredients

 

  • 2 small pita breads, torn into bite-sized pieces
  • Olive oil 
  • Za’atar 
  • 6 ounces of chopped chicken thigh (substitution suggestions below if you’d like to make it meatless)
  • Salt
  • 1/2 small onion, sliced
  • A small handful of cherry tomatoes, halved
  • 1 bunch of arugula, washed and chopped
  • Fresh lemon
  • Optional, crumbled feta or shredded mozzarella cheese

Directions

  1. In a large skillet over medium heat toast the torn pita for a few minutes, stirring the pieces around. Add a bit of olive oil, cook for a few more minutes, then a few big pinches of za’atar and stir well to coat. Remove to a large bowl.
  2. Add a bit more olive oil and turn the heat up a bit, add the chicken pieces and a few pinches of salt and cook until browned in places and nearly cooked through.
  3. Add the onions and continue to sauté briefly, just to tone down their bite a bit. Optionally cook the cherry tomatoes a bit as well, it depends on if you prefer cooked or raw tomatoes.
  4. Add the greens and cook, stirring, just until they wilt slightly.
  5. Transfer everything to the bowl with your toasted pita. Squeeze over some lemon juice and drizzle over some olive oil. Sprinkle with a few more big pinches of za’atar, and optionally the cheese, and give it all a good toss.
  6. Serve warm.

 

Food images and recipe © Christian Leue.