Egyptian Fattah with Lemon Chicken and Rice

Ingredients

• 8 oz boneless skinless chicken thighs
• 1 tsp olive oil
• 1/2 cup long-grain rice
• 1 cup chicken broth
• 1 small pita, torn
• 1 garlic clove, minced
• 1 cup crushed tomatoes
• 1 tsp red wine vinegar
• 2 tbsp plain Greek yogurt
• 1 tbsp lemon juice
• 2 tbsp chopped parsley
• 1/2 tsp kosher salt

Steps

1. Season chicken with salt and brown in olive oil; add 1/4 cup water, cover, and cook until it reaches 165°F (74°C), 10 to 12 minutes.
2. Cook rice in broth until tender, 15 minutes; fluff and keep warm.
3. Toast pita pieces in a dry skillet until crisp.
4. Simmer garlic, tomatoes, vinegar, and a pinch of salt for 6 minutes.
5. Layer rice, pita, sliced chicken, tomato sauce, yogurt, lemon juice, and parsley in two bowls.

Allergen note: Contains milk and wheat from pita.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.