Za'atar-Spiced Chicken

with Tabbouleh, Roasted Cauliflower & Tzatziki

35 MIN

4 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

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

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

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.

See Plans

Nutrition

PER SERVING
Calories

550 Cals (est.)

fresh

ingredients

4 Boneless, Skin-On Chicken Breasts
1¼ cups Bulgur
½ cup Plain Greek Yogurt
4 oz Spinach
1 Lemon
1 head Cauliflower
1 clove Garlic
1 Persian Cucumber
2 Tbsps Za'atar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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!