Layered Chicken on whipped feta loaded with honey spiced veggies, roast almonds, dill and scooped up with golden flatbread. This is a deliciously easy dinner, and the perfect way to turn a BBQ chicken into something special.

This is a really fun way to serve dinner, because everyone gets to scoop up loaded dip in crisp, golden flatbread. Even better, you don't have to cook the chicken! Just pick one up at your local supermarket, shred it up, and the cooking will be halfway complete.

How to prepare layered chicken with whipped feta

To prepare this recipe, first we start by slicing vegetables and adding them to a baking tray with honey and spices. Use the oil from the sun dried tomatoes to make a beautiful flavour base.

Then we combine feta, yoghurt and olive oil. You can whip this in a blender or food processor, or you can combine by hand with a fork. Add diced cucumber, and this will be the base of our dish.

It's important to use a serving dish big enough, I'd suggest something about 1.5 x bigger than a large dinner plate for 4 people.

Chop some flatbread into wedges, scatter with almonds and drizzle over olive oil, salt and pepper. Pop them in the oven to crisp up.

Shred your BBQ (rotisserie) chicken, and load onto the dip. I like to add some diced cocktail onions here too, you can add anything you have that is pickled.

Then top with roast vegetables, almonds, dill and scoop up with flatbread. It's delicious!

What ingredients do you need for layered chicken?

1 zucchini
1 bunch broccolini
1 red capsicum
½ red onion
⅓ cup sundried tomatoes
2 tbsp honey
2 tsp paprika
1 tsp cumin
1 tsp coriander
1 tsp garlic powder
1 cup Greek yoghurt
100 g feta
3 tbsp olive oil
1 Lebanese cucumber
½ bunch dill
2 flatbread pita or Lebanese bread
3 tbsp slivered almonds
1 BBQ chicken rotisserie
½ lemon

Substitutions

Alternative Protein - You could also use hot smoked salmon.
Vegetarian - Swap the chicken for chickpeas.
Gluten Free - Use gluten free flatbread.
Dairy Free - Swap greek yoghurt for dairy free sour cream, and skip the feta.

Kid-Friendly Variations

To make this recipe more appealing to younger tastebuds, you can serve them shredded chicken separate to veggies. Serve them plain Greek yoghurt, and skip the feta.

Layered Chicken with Whipped Feta - kids version

Equipment

You will need an oven, a baking tray, a food processor or blender.

More Middle Eastern Inspired Recipes

Recipe

Layered Chicken with Whipped Feta

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Course: Main Course

Cuisine: Middle Eastern

Keyword: Chicken, Chicken Fatteh, Fatteh, Feta

Total Time: 30

Servings:

Equipment

Oven
Baking tray
Food processor or blender

Ingredients

1 zucchini
1 bunch broccolini
1 red capsicum
½ red onion
⅓ cup sundried tomatoes 90 g
2 tablespoon oil from sundried tomatoes
2 tablespoon honey
2 teaspoon paprika
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon garlic powder
¼ teaspoon salt and pepper 2 teaspoon total for the recipe
1 cup Greek yoghurt 250 g
100 g feta
1.5 tablespoon olive oil 3 tablespoon total for the recipe
1 Lebanese cucumber
½ bunch dill
¼ teaspoon salt and pepper
2 flatbread pita or Lebanese bread
2 teaspoon olive oil 3 tablespoon total for the recipe
½ teaspoon salt and pepper 2 teaspoon total for the recipe
3 tablespoon slivered almonds
1 BBQ chicken rotisserie
½ teaspoon salt and pepper 2 teaspoon total for the recipe
2 teaspoon olive oil 3 tablespoon total for the recipe
½ lemon
½ teaspoon salt and pepper 2 teaspoon total for the recipe

Instructions

Preheat your oven onto 220 C (425 F) and line a baking tray.
Chop zucchini, broccolini, capsicum and red onion and add to the tray. Add sundried tomatoes, then mix oil from the tomatoes with honey and drizzle over the veggies.
1 zucchini, 1 bunch broccolini, 1 red capsicum, ½ red onion, ⅓ cup sundried tomatoes, 2 tablespoon oil, 2 tablespoon honey
Season veggies with paprika, cumin, ground coriander, garlic powder, salt and pepper and toss in the tray, then put in the oven for 15 mins.
TIP: Try to nestle sun dried tomatoes under the other veggies, as they will burn if too exposed.
2 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon garlic powder, ¼ teaspoon salt and pepper
Use a food processor or blender to whip yoghurt, feta and olive oil.
Option to spoon a portion of plain yoghurt, or yoghurt mixture, onto your child's plate now.
1 cup Greek yoghurt, 100 g feta, 1.5 tablespoon olive oil
Slice cucumber in half, remove seeds and dice. Reserve plain cucumber for your child's plate now. Finely chop most of the dill. Mix cucumber and chopped dill through the cheese, with salt and pepper. Spread over a large serving plate.
1 Lebanese cucumber, ½ bunch dill, ¼ teaspoon salt and pepper
Chop flatbread into wedges and add to a baking tray, along with almonds. Drizzle over olive oil, salt and pepper, and place in the oven. Meanwhile, turn veggies and cook for 5 mins more.
2 flatbread, 2 teaspoon olive oil, 3 tablespoon slivered almonds, ½ teaspoon salt and pepper
Shred chicken and layer over the yoghurt base and season with salt and pepper (opt).
If your child prefers food kept separate, you can set their portion of chicken on a plate now.
1 BBQ chicken, ½ teaspoon salt and pepper
Remove veggies from the oven and layer them over the chicken, then top with almonds, dill, olive oil, lemon juice, salt and pepper. Use bread to scoop up.
Kids may prefer yoghurt, veggies, chicken and bread served separately, and no dill or almonds.
2 teaspoon olive oil, ½ lemon, ½ teaspoon salt and pepper