CopyCat Hanover Platter

  • Prep Time: 15m
  • Cook Time: 20m
  • Total Time: 35m
  • Serves: 2 people


  • 2 chicken breasts
  • 9 oz package cremini mushrooms, thinly sliced
  • 1 small red onion, chopped
  • 1 c tabbouleh, homemade or store bought
  • ½ cup hummus, homemade or store-bought
  • 1 avocado, finely diced
  • Pita, cut into wedges (I love the Kronos brand multigrain ones from Central Market)
  • Toum Lebanese Garlic Sauce, optional for serving
  • Sambal Chili Sauce, optional for serving

For the Tabbouleh

  • ½ cup tomatoes, chopped
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh mint, chopped
  • ½ cucumber, seeds removed, finely diced
  • 1 c bulgar, cooked according to package instructions
  • 4 scallions, finely chopped
  • 1 large lemon, juiced
  • ¼ cup Extra Virgin Olive Oil
  • Salt and pepper, to taste

For the Toum Garlic Sauce

  • 1 -1.5 cups oil, I used grapeseed oil
  • ¼ cup lemon juice
  • ½ cup garlic, about 8-12 cloves
  • 1 tsp. salt


  1. Preheat the oven to 375 degrees.
  2. If making homemade tabbouleh, combine all ingredients in a bowl and refrigerate until ready to use.
  3. If making the Toum garlic sauce, I would do this next. Place the garlic cloves and salt in a food processor. Pulse the garlic until it becomes a paste, scraping down the sides of the food processor each time. It took about 4 times pulsing and scraping until I had a paste consistency. Once you have the garlic paste, add in 1 tablespoon of lemon juice and pulse again. Add another tablespoon of lemon juice and pulse again until it is completely smooth and has almost a fluffy texture. With the food processor running, SLOWLY drizzle in ½ cup of oil. Add another tablespoon of lemon juice then repeat SLOWLY with another ½ cup of oil. At this point taste the sauce. It should be a light and fluffy garlic sauce. If you are not quite there, add another tablespoon of lemon juice and ½ cup of oil. The key to this sauce is patience and drizzling the oil in a slow, thin stream. Once the sauce is done, pour it into an air-tight container and refrigerate. It will last in the refrigerator for up to one month.
  4. Next, season the chicken breasts with salt and pepper on both sides. Heat a large skillet with 1-2 tablespoons avocado oil over medium high heat. When the oil is hot, add the chicken to the skillet. Cook the chicken for 4-6 minutes on both sides until golden brown. When the chicken is done searing on both sides, remove to a baking sheet and transfer to the oven to finish cooking. Depending on how thick the chicken is, it should take about 8-12 minutes in the oven. Once the chicken is done and registers 160 degrees internally, remove from the oven, cover with foil and let rest for 10 minutes before slicing.
  5. Lower the oven to 325 degrees. Wrap the pita in some foil and pop them in the oven to warm for 8-10 minutes while you finish off cooking the rest of the dish.
  6. While the chicken is finishing cooking in the oven, add a bit more oil to the same skillet you were using for the chicken. Add the mushrooms to the pan. Cook the mushrooms on medium high heat making sure not to overcrowd the pan. After 3 minutes, add in the onions so they can cook all together. The mushrooms and onions can cook together for another 4-6 minutes until they have formed a nice crust and are tender. Turn off the heat and set aside until ready to use.
  7. When the chicken has rested, slice into small bite-sized cubes and add to the mushroom/onion mixture. Stir everything to combine.
  8. To plate: Add about 3-4 tablespoons hummus on the bottom of the plate. Top the hummus with about ½ cup tabbouleh and ½ of the diced avocado. Add 1-2 cups of the chicken mixture on top of everything. Serve with the warm pita wedges, Sambal chili sauce and Toum. Enjoy!