gluten-free

Low-Calorie Chicken Fatteh

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Prep information

Prep time
10 minutes
Cook time
20 minutes
Serves
2
Recipe by
Michael at Lo-Dough

Nutritional information (per portion)

Calories
364 kcal
Fat
12g
Carbs
16g
Fibre
8g
Protein
37g
Sugar
5g

This Lebanese fatteh is a flavour and texture sensation

Every world cuisine has uses for bread that is slightly best its best and this is no exception to that rule. Whereas the original version would have toasted pitta bread running through it, we've gone with torn pieces of Lo-Dough instead to keep the carbs and calories super low. That one simple change, using our low-carb bread replacement makes a huge difference to the nutritional composition of the dish. 

This a fantastic low calorie, high protein main meal... packed with fibre and probiotics in the form of live yoghurt. If you want to go veggie, lose the chicken, up the aubergine and maybe add a few more chickpeas to keep some of the protein in there. 

 

Ingredients

Serves 2
  • 1 piece of Lo-Dough, cut into 2cm squares
  • 2 chicken breasts, skinless
  • 1 small aubergine, cut into 1cm thick half moons
  • 100g of chickpeas
  • 20g of pine nuts, toasted
  • A good pinch pinch of smoked paprika
  • A good handful of fresh parsley, finely chopped
  • 1 clove of garlic, sliced
  • A few sprays of 1 cal spray

For the sauce

  • 100ml of yoghurt
  • 1 clove of garlic, crushed
  • Salt & pepper

What you'll need

This diet-friendly recipe is possible with:

Original Lo-Dough Bases

Original Lo-Dough Bases

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Method

  1. Fill a pan with water and add your chicken breasts. Season and add any other aromats you may want to help flavour the chicken - herbs, garlic, spices etc. This is really up to you. Bring to the boil, then allow to simmer for approx. 12-15 minutes. The chicken will stay warm in this stock for a long time allowing you to finish the meal. Note - retain the stock.
  2. Spray your aubergine with the oil and griddle until charred and cooked through.
  3. In a hot oven, bake the Lo-Dough with the sliced garlic, some spray oil and a pinch of paprika until lightly golden and crisp. Keep these back to garnish the dish.
  4. Warm up the yoghurt sauce ingredients - adding a couple of table spoons of your chicken stock to loosen.
  5. Take the chicken out of the stock and shred. Bring this together with all the other ingredients (hot and cold) and dress with the yoghurt sauce. Garnish with the crispy Lo-Dough croutons, a few more toasted pine nuts and sprinkle of parsley.

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