An excellent summer dish in the form of fried chicken breast coated appetizing crust from aromatic Middle Eastern seasoning zaatar, served with a refreshing salad of cucumbers, watermelon and fresh peppermint. To prepare it, select seedless or carefully peeled watermelon. A nice addition to the salad will be roasted pine nuts. And as a sauce, serve a mixture of hummus and unsweetened natural yogurt. Its delicate creamy taste and velvety texture will be a great addition to spicy fried chicken. Nutritional value of one serving: (4 total) Calories 3one 0, total fats 11 g., saturated fats 2 g., proteins 38 g., carbohydrates 16 g., fiber 3 g., cholesterol mg., sodium 618 mg., sugar 9 g. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 small skinless and boneless chicken breasts (approximately 180 each column each)
- 2 tbsp. l seasoning Zaatar (Middle Eastern seasoning, composition which includes thyme, oregano, savory, sesame, sumak)
- 1/4 Art. olive oil
- 3 tbsp. l pine nuts
- 4 Iranian cucumbers
- 2 tbsp. diced watermelon
- 1 tbsp. l freshly squeezed lemon juice
- 1/4 Art. torn fresh mint or cilantro
- 1/3 Art. hummus
- 1/4 Art. plain yogurt made from whole milk
Recipes with similar ingredients: chicken breasts, watermelon, cucumbers, hummus, pine nuts, zaatar, mint
Recipe preparation:
- Sprinkle chicken with salt and black pepper. Rub the breasts with zaatar and 1 tbsp. l olive oil.
- In a large skillet with a non-stick coating over medium heat, stirring, fry pine nuts until golden brown, 3-5 minutes. Salt and pour into a small bowl.
- Return the pan to moderate heat and add 1 tbsp. l olive oil. Add chicken and fry until it is browned below, about 5 minutes. Flip, turn down the heat to medium and continue to fry until the chicken is completely cooked, 8-10 minutes. Lay on a cutting board and give the chicken relax.
- Meanwhile, cut the cucumbers in half and chop 1 cm thick slices. Mix in a large bowl with a watermelon, the remaining 2 tbsp. l olive oil, lemon juice and mint; salt and pepper to taste, mix.
- Combine hummus and yogurt in a small bowl; put on plates. Slice the chicken and pour hummus on top. Drain excess fluid from cucumber-watermelon salad and place it on plates. Sprinkle pine nuts and zaatar.
