Name: Za’atar Chicken with Vegetables
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 pound cherry tomatoes; 2 medium zucchini (diced); 1/2 cup chopped bell peppers; 1/2 red onion (chopped); 1/2 cup Kalamata olives; 1/2 cup green olives; Salt and black pepper to taste; 1 teaspoon oregano; 2 cloves garlic (minced); 3 tablespoons olive oil (divided); 2 chicken breasts (sliced into 4 thin pieces); Za’atar to taste; Optional garnish: feta (tahini, cucumber sauce, hummus)

Ingredients

Scale

1 pound cherry tomatoes
2 medium zucchini (diced)
1/2 cup chopped bell peppers
1/2 red onion (chopped)
1/2 cup Kalamata olives
1/2 cup green olives
Salt and black pepper to taste
1 teaspoon oregano
2 cloves garlic (minced)
3 tablespoons olive oil (divided)
2 chicken breasts (sliced into 4 thin pieces)
Za’atar to taste
Optional garnish: feta (tahini, cucumber sauce, hummus)

Instructions

Preheat your oven to 375°F.
Place all the veggies and olives in a baking dish. Season with salt, pepper, oregano, and garlic. Drizzle with olive oil, stir to combine, and coat evenly. Bake for 35-40 minutes or until the veggies are tender.
Heat olive oil in a pan over medium-high heat.
Season both sides of the chicken with salt, pepper, and za’atar. Cook for 5-6 minutes per side or until the chicken reaches 165°F.
Divide the cooked chicken and veggies onto plates and garnish with feta, tahini, cucumber sauce, and/or hummus, if desired.
Store any leftovers in the fridge for 3-4 days.