Ingredients
4
skinless boneless chicken breast halves
1/4
cup plus 6 tbsp olive oil
6
tbsp lemon juice, divided
6
tsp ground cumin, divided
3
stale pita breads, cut into 1/4-inch squares
1
cup chopped fresh Italian parsley or cilantro
1/2
cup plus 2 tbsp chopped fresh mint
Directions
1.
Combine chicken and 1/4 cup oil in large bowl. Add garlic, 3 tablespoons lemon juice, 5 teaspoons cumin, and lemon peel. Rub mixture into chicken to coat. Cover and refrigerate overnight.
2.
Preheat oven to 400°F. Combine remaining 6 tablespoons oil, 3 tablespoons lemon juice, 1 teaspoon cumin, pita bread, parsley, tomatoes, green onions, and 1/2 cup mint in large bowl. Season salad with salt and pepper. Cover and refrigerate while cooking chicken.
3.
Transfer chicken from marinade to rimmed baking sheet; sprinkle with salt. Bake chicken 10 minutes; turn over and bake until cooked through, about 10 minutes longer. Place chicken on cutting board; slice each breast crosswise into 5 pieces. Arrange salad on large platter. Place chicken atop salad; pour any drippings from baking sheet over chicken. Garnish with remaining 2 tablespoons mint.
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