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

Za'atar-Spiced Chicken Thighs

with Veggie Couscous & Pink Lemon Yogurt Sauce

Group Created with Sketch. 45 min
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500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving
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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.

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

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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: