- 2 small pita breads, torn into bite-sized pieces
- Olive oil
- 6 ounces of chopped chicken thigh (substitution suggestions below if you’d like to make it meatless)
- 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
- 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.
- 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.
- 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.
- Add the greens and cook, stirring, just until they wilt slightly.
- 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.
- Serve warm.
Food images and recipe © Christian Leue.