Recipe courtesy of Elena Besser

Lemony Sumac Grilled Chicken Breasts with Fattoush

Getting reviews...
Sumac is a ground berry that has vibrant citrusy notes. In this recipe, it is used in a simple chicken marinade and in an easy fattoush (a salad with tomatoes, cucumbers, onion, and pita chips!). This is a low-maintenance and fresh alternative to dinner for a weeknight at home or a weekend entertaining guests!
Save Recipe
  • Level: Easy
  • Total: 55 min (includes marinating time)
  • Active: 25 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. In a large bowl, whisk together the garlic powder, 1 tablespoon sumac, 2 teaspoons kosher salt, a few cracks of pepper, the zest of 2 lemons, the juice of 1 lemon, 2 tablespoons vinegar, and 1/2 cup of the olive oil.
  2. Pat the chicken dry and cut each breast in half horizontally. Add to the marinade and turn to coat evenly. Let marinate for 30 minutes at room temperature or up to overnight in the refrigerator.
  3. Preheat a grill or grill pan over high heat.
  4. Combine the tomatoes, cucumbers, and onion in a colander or sieve inside of another large bowl to drain any excess liquid from the tomatoes. Season with salt and toss to combine.
  5. In a large mason jar, combine the remaining 1 teaspoon sumac, juice of 1 lemon, 1 teaspoon vinegar, and 1/2 cup olive oil. Add salt and pepper, to taste. Cover and shake to combine.
  6. Grill the chicken over high heat until grill marks form and the chicken is cooked through, 2 to 3 minutes per side. Transfer to a plate to rest.
  7. Add the pita chips to the dressing if there's room in the jar and shake to combine. Otherwise, toss the pita chips with the dressing in a medium bowl.
  8. Wipe out the tomato juices from the large bowl, add the salad, parsley, pita chips, and dressing, and toss to combine.
  9. To plate, top the grilled chicken with fattoush and enjoy!

Cook’s Note

If the taste of raw red onion is too strong for you, soak the sliced onions in cold water for 5 to 10 minutes to mellow out the flavor, then pat dry.

Related Pages