Lebanese Spiced Chicken Fattoush with Crispy Pita Chips & Sumac Vinaigrette

Ingredients

• 2 breasts (8 oz total) boneless, skinless chicken breast, pounded to even thickness
• 4 tbsp extra virgin olive oil, divided
• 1 tsp ground sumac, plus 1/2 tsp for vinaigrette
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 3 tbsp fresh lemon juice, freshly squeezed
• 1 clove garlic clove, minced
• 1 pita whole wheat pita bread, cut into triangles
• 3 cups romaine lettuce, torn into bite-sized pieces
• 1 cup English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 pepper red bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, torn
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved

Instructions

1. 1

   Preheat oven to 400°F. Toss pita triangles with 1 tbsp olive oil, light salt, and a pinch of sumac. Spread on baking sheet and bake 8-10 minutes until golden and crispy. Set aside.

2. 2

   Pat chicken breasts dry. Combine sumac (1 tsp), cumin, paprika, salt, and pepper in a small bowl. Season both sides of chicken generously with spice mixture.