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Za'atar Chicken & Roasted Vegetables
with Tzatziki
45 minWellness at Blue Apron
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4 Servings
- Est. 570 Cals/serving
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In this warming, Middle Eastern-inspired dish, tender chicken gets bold flavor from a coating of herby za’atar—a traditional blend that highlights thyme, oregano, and tart sumac. A bed of roasted potatoes, carrots, and sweet peppers (plus a garnish of pickled peppers) adds hearty texture and colorful contrast to each plate.
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fresh
ingredients
Title
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4 Boneless, Skin-On Chicken Breasts
- ½ lb Sweet Peppers
- ¾ lb Carrots
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1¼ lbs Golden Potatoes
- 1 clove Garlic
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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2 Tbsps Pickled Peruvian Peppers
- 3 Tbsps Roasted Almonds
- 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Large dice the potatoes. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Roughly chop the almonds.
2
Roast the vegetables:
Line a sheet pan with foil. Place the quartered sweet peppers, carrot pieces, and diced potatoes on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 29 to 31 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
3
Cook the chicken:
Once the vegetables have roasted about 10 minutes, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the za’atar. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.
4
Finish the vegetables & serve your dish:
Transfer the roasted vegetables to a large bowl. Add the chopped almonds, pickled peppers, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished vegetables. Top with the tzatziki. Enjoy!
1
Prepare the ingredients:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Large dice the potatoes. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Roughly chop the almonds.
2
Roast the vegetables:
Line a sheet pan with foil. Place the quartered sweet peppers, carrot pieces, and diced potatoes on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 29 to 31 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
3
Cook the chicken:
Once the vegetables have roasted about 10 minutes, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the za’atar. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.
4
Finish the vegetables & serve your dish:
Transfer the roasted vegetables to a large bowl. Add the chopped almonds, pickled peppers, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished vegetables. Top with the tzatziki. Enjoy!
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