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Za'atar-Spiced Chicken
with Tabbouleh, Roasted Cauliflower & Tzatziki
Cook Time
30-40mins
Makes
4 Servings
Nutrition
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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.
Tips & Techniques
Tools from the Test Kitchen
Ingredients
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-
4 Boneless, Skin-On Chicken Breasts
-
1¼ Cups Bulgur
-
½ Cup Plain Greek Yogurt
- 4 Ounces Spinach
- 1 Lemon
- 1 Head Cauliflower
- 1 Clove Garlic
-
1 Persian Cucumber
- 2 Tablespoons Za'atar
Instructions
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!
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!
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