Ingredients
The following ingredients have 4 Servings
- 2 tablespoons olive oil
- 1 boneless (skinless chicken breast, diced small)
- 1/4 teaspoon granulated garlic (optional)
- 1 small globe eggplant (, diced small)
- 8 cups chopped romaine hearts
- 1 cucumber (diced small)
- 2 to matoes (diced small (about 1/2 cup))
- 1/2 small red onion (diced small (about 1/4 cup))
- 1/4 cup crumbled feta
- 2 hard boiled eggs (chopped)
- Hummus vinaigrette (below)
- Za'atar pita wedges (below)
- 1/2 cup Sabra classic hummus
- 1/4 cup olive oil
- 2 lemons or limes (juiced)
- up to 2 Tablespoons red wine vinegar
- 1 pinch salt
- 2 small whole wheat pitas
- 1 teaspoon olive oil
- 1 tablespoon za'atar
Instruction
- Heat the olive oil in a large skillet set over medium-high heat. Add the chicken and season with salt, pepper, and granulated garlic (if using). Cook, stirring occasionally, for 4-6 minutes, or until cooked through and lightly browned. Transfer the chicken to a plate.
- Add the eggplant to the pan and sauté 4-5 minutes, or until cooked through. Transfer to a plate.
- Place the romaine in a large serving bowl. Arrange the chicken, eggplant, vegetables, egg, and pita wedges over the top. Serve with hummus vinaigrette.
