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Za'atar-Roasted Chicken
with Pearl Couscous & Sesame Dressing
Mediterranean Diet
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Time35-45 mins
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Servings4
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NutritionEst. 550 calories
For this flavorful Middle Eastern-inspired dish, we’re coating chicken with oregano and herby za’atar (a classic regional spice blend) before baking. It’s served over a bed of tender pearl couscous and roasted vegetables tossed with our citrusy, nutty tahini dressing.
Get Cooking
fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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½ lb Broccoli
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½ lb Sweet Peppers
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1 clove Garlic
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2 Tbsps Tahini
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1½ Tbsps Golden Raisins
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1¼ cups Pearl Couscous
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1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano, & Crushed Aleppo Pepper)
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1 Lime
tried-and-true
kitchen tools
step-by-step
instructions
1
Prepare the ingredients & make the dressing:
Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stems of the peppers; remove and discard the cores, then quarter lengthwise. Quarter the lime. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the tahini, 1 tablespoon of olive oil, 3 tablespoons of water, the juice of 2 lime wedges, and as much of the garlic paste as you’d like. Season with salt and pepper.
2
Roast the vegetables:
Line a sheet pan with aluminum foil. Place the broccoli florets and quartered peppers on the foil. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Roast 19 to 21 minutes, or until tender when pierced with a fork. Remove from the oven.
3
Bake the chicken:
While the vegetables roast, line a separate sheet pan with aluminum foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the za’atar seasoning. Transfer to the sheet pan and drizzle with 1 tablespoon of olive oil. Bake 15 to 17 minutes, or until browned and cooked through. Transfer the baked chicken to a cutting board.
4
Cook the couscous:
While the chicken bakes, add the couscous to the pot of boiling water and cook, stirring occasionally, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
5
Finish the couscous:
To the pot of cooked couscous, add the roasted vegetables, raisins, 2 tablespoons of olive oil, half the dressing, and the juice of the remaining lime wedges. Stir to combine and season with salt and pepper to taste.
6
Slice the chicken & serve your dish:
Slice the baked chicken crosswise. Serve the sliced chicken over the finished couscous. Top the chicken with the remaining dressing. Enjoy!
1
Prepare the ingredients & make the dressing:
Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stems of the peppers; remove and discard the cores, then quarter lengthwise. Quarter the lime. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the tahini, 1 tablespoon of olive oil, 3 tablespoons of water, the juice of 2 lime wedges, and as much of the garlic paste as you’d like. Season with salt and pepper.
2
Roast the vegetables:
Line a sheet pan with aluminum foil. Place the broccoli florets and quartered peppers on the foil. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Roast 19 to 21 minutes, or until tender when pierced with a fork. Remove from the oven.
3
Bake the chicken:
While the vegetables roast, line a separate sheet pan with aluminum foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the za’atar seasoning. Transfer to the sheet pan and drizzle with 1 tablespoon of olive oil. Bake 15 to 17 minutes, or until browned and cooked through. Transfer the baked chicken to a cutting board.
4
Cook the couscous:
While the chicken bakes, add the couscous to the pot of boiling water and cook, stirring occasionally, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
5
Finish the couscous:
To the pot of cooked couscous, add the roasted vegetables, raisins, 2 tablespoons of olive oil, half the dressing, and the juice of the remaining lime wedges. Stir to combine and season with salt and pepper to taste.
6
Slice the chicken & serve your dish:
Slice the baked chicken crosswise. Serve the sliced chicken over the finished couscous. Top the chicken with the remaining dressing. Enjoy!
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