Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Za'atar-Spiced Chicken

with Tabbouleh, Roasted Cauliflower & Tzatziki

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 550 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this dish, you’ll serve pan-seared chicken—coated in the robust spice blend za’atar—with homemade tzatziki, a cooling sauce of seasoned yogurt. Our tzatziki combines Greek yogurt with lemon juice, grated cucumber and garlic paste. It’s perfect with the zesty chicken, or dolloped on top of za’atar-roasted cauliflower. To round out the meal, we’re also making the Middle Eastern grain salad tabbouleh with bulgur (or cracked wheat), spinach and lemon juice.

fresh
ingredients
Za'atar-Spiced Chicken with Tabbouleh, Roasted Cauliflower & Tzatziki
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the bulgur:
1 Cook the bulgur:

Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Once boiling, add the bulgur and cook 12 to 14 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients & make the tzatziki:
2 Prepare the ingredients & make the tzatziki:

While the bulgur cooks, wash and dry the fresh produce. Cut out and discard the cauliflower core; cut the head into bite-sized florets. Grate the cucumber. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. In a bowl, combine the yogurt, grated cucumber, garlic paste and the juice of 2 lemon wedges; season with salt and pepper to taste.

Roast the cauliflower:
3 Roast the cauliflower:

While the bulgur continues to cook, place the cauliflower on a sheet pan; drizzle with olive oil and season with salt, pepper and half the za’atar. Toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Transfer to a serving dish and set aside in a warm place.

Cook the chicken:
4 Cook the chicken:

While the cauliflower roasts, pat the chicken dry with paper towels; season on both sides with salt, pepper and the remaining za’atar. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down. Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a serving dish and set aside in a warm place, leaving any browned bits (or fond) in the pan.

Make the tabbouleh & serve your dish:
5 Make the tabbouleh & serve your dish:

While the cauliflower continues to roast, add 1 teaspoon of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the spinach and cook, stirring occasionally, 1 to 2 minutes, or until wilted. Transfer to the pot of cooked bulgur. Add the juice of the remaining lemon wedges and a drizzle of olive oil. Stir to combine and season with salt and pepper to taste. Transfer to a serving dish. Serve the tabbouleh, cooked chicken and roasted cauliflower with the tzatziki on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Cook the bulgur:

Preheat the oven to 450°F. Heat a large pot of salted water to boiling on high. Once boiling, add the bulgur and cook 12 to 14 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients & make the tzatziki:

While the bulgur cooks, wash and dry the fresh produce. Cut out and discard the cauliflower core; cut the head into bite-sized florets. Grate the cucumber. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. In a bowl, combine the yogurt, grated cucumber, garlic paste and the juice of 2 lemon wedges; season with salt and pepper to taste.

Roast the cauliflower:
3 Roast the cauliflower:

While the bulgur continues to cook, place the cauliflower on a sheet pan; drizzle with olive oil and season with salt, pepper and half the za’atar. Toss to thoroughly coat. Arrange in a single, even layer and roast, stirring halfway through, 18 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Transfer to a serving dish and set aside in a warm place.

4 Cook the chicken:

While the cauliflower roasts, pat the chicken dry with paper towels; season on both sides with salt, pepper and the remaining za’atar. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down. Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a serving dish and set aside in a warm place, leaving any browned bits (or fond) in the pan.

5 Make the tabbouleh & serve your dish:

While the cauliflower continues to roast, add 1 teaspoon of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the spinach and cook, stirring occasionally, 1 to 2 minutes, or until wilted. Transfer to the pot of cooked bulgur. Add the juice of the remaining lemon wedges and a drizzle of olive oil. Stir to combine and season with salt and pepper to taste. Transfer to a serving dish. Serve the tabbouleh, cooked chicken and roasted cauliflower with the tzatziki on the side. Enjoy!