Za'atar-Spiced Chicken Thighs with Veggie Couscous & Pink Lemon Yogurt Sauce

Za'atar-Spiced Chicken Thighs

with Veggie Couscous & Pink Lemon Yogurt Sauce

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

These chicken thighs get plenty of flavor from za’atar—a blend of oregano, sesame seeds, vibrant Aleppo pepper, and more. We’re also using it to season carrots and shallot, roasted and stirred into fluffy couscous along with garlic-sautéed collard greens.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Za'atar-Spiced Chicken Thighs with Veggie Couscous & Pink Lemon Yogurt Sauce
Title
time-saving
tips & techniques
Prepare the ingredients & make the lemon yogurt:
1 Prepare the ingredients & make the lemon yogurt:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Peel the shallot and quarter lengthwise. Peel and roughly chop the garlic. Remove and discard the stems of the collard greens; roughly chop the leaves. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. In a bowl, combine the yogurt, the juice of 2 lemon wedges, and a drizzle of olive oil. Season with salt and pepper to taste.

Roast the vegetables:
2 Roast the vegetables:

Line a sheet pan with aluminum foil. Place the carrot pieces and quartered shallot on the foil. Drizzle with olive oil and season with half the za’atar seasoning; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the chicken:
3 Cook the chicken:

While the vegetables roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the remaining za’atar seasoning. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with aluminum foil to keep warm.

Cook the couscous:
4 Cook the couscous:

While the chicken cooks, in a medium pot, combine the couscous and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and turn off the heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Season with salt and pepper to taste.

Cook the collard greens:
5 Cook the collard greens:

To the pan of reserved fond, add the chopped garlic and collard greens; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the collard greens are wilted and most of the water has cooked off. Turn off the heat.

Finish the couscous & serve your dish:
6 Finish the couscous & serve your dish:

To the pot of cooked couscous, add the cooked collard greens, roasted vegetables, lemon zest, the juice of the remaining lemon wedges, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Serve the cooked chicken over the finished couscous. Garnish with the yogurt sauce. Serve any remaining yogurt sauce on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the lemon yogurt:
1 Prepare the ingredients & make the lemon yogurt:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Peel the shallot and quarter lengthwise. Peel and roughly chop the garlic. Remove and discard the stems of the collard greens; roughly chop the leaves. Using a peeler, remove the rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. In a bowl, combine the yogurt, the juice of 2 lemon wedges, and a drizzle of olive oil. Season with salt and pepper to taste.

2 Roast the vegetables:

Line a sheet pan with aluminum foil. Place the carrot pieces and quartered shallot on the foil. Drizzle with olive oil and season with half the za’atar seasoning; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables:
Cook the chicken:
3 Cook the chicken:

While the vegetables roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the remaining za’atar seasoning. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with aluminum foil to keep warm.

4 Cook the couscous:

While the chicken cooks, in a medium pot, combine the couscous and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and turn off the heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Season with salt and pepper to taste.

Cook the couscous:
Cook the collard greens:
5 Cook the collard greens:

To the pan of reserved fond, add the chopped garlic and collard greens; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the collard greens are wilted and most of the water has cooked off. Turn off the heat.

6 Finish the couscous & serve your dish:

To the pot of cooked couscous, add the cooked collard greens, roasted vegetables, lemon zest, the juice of the remaining lemon wedges, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Serve the cooked chicken over the finished couscous. Garnish with the yogurt sauce. Serve any remaining yogurt sauce on the side. Enjoy!

Finish the couscous & serve your dish:
Browse Steps
1 of 6