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Za'atar Chicken with Roasted Cauliflower

and Ancient Grain Salad

Cooking time

40 minutes

Servings

4

Calories

557 /serving

Za’atar is a deeply flavourful mix of dried herbs, sumac and sesame seeds. In this Middle-Eastern feast, za’atar hogs the spotlight, and for good reason. Sprinkled over pan-fried chicken and oven-roasted cauliflower, the intoxicating fragrances only intensify - it’s the spice blend that just keeps on giving! We continue to explore the best of this regional cuisine with a bulgur salad. This toothsome whole grain is the perfect sidekick here, jazzed up with hits of citrus and sautéed spinach.

We will send you:

  • 4 Boneless Chicken breasts
  • 115g Baby spinach
  • 1 Garlic clove
  • 1 Lemon
  • 1 Lebanese cucumber
  • 1 Cauliflower
  • 225g Bulgur
  • 18g Za'atar
  • 120g Yogurt

You will need:

Olive oil
Salt & Pepper
Large pot
Large pan
Sheet pan
Total Fat
10 g
Saturated Fat
1 g
Sodium
553 mg
Total Carbs
60 g
Sugars
8 g
Protein
68 g
Preparation
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Mise en place
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Cut out and discard the cauliflower core; cut the head into bite-sized florets. Grate the cucumber. Mince the garlic. Juice the lemon. In a bowl, combine the yogurt, grated cucumber, garlic and ¼ of the lemon juice; season with S&P to taste.
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Roast the cauliflower
On a lined sheet pan, toss the cauliflower with a drizzle of olive oil and season with S&P and ½ the za’atar. 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 spot.
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Cook the bulgur
Add the bulgur to the pot of boiling water and cook, 12 to 14 minutes, until tender. Drain thoroughly and return to the pot.
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Cook the chicken
In a large pan, heat a drizzle of olive oil on medium-high. Pat the chicken dry with paper towel; season with S&P and the remaining za’atar. Add the chicken to the pan and cook, partially covered, 4 to 6 minutes per side, until browned and cooked through. (Or fire up your BBQ on medium-high and grill for the same amount of time.) Transfer to a serving dish and set aside in a warm spot, leaving any browned bits (or fond) in the pan.
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Make the salad & serve
In the reserved pan, heat a drizzle of olive oil on medium-high. Add the spinach; season with S&P. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Transfer to a cutting board and roughly chop. Add to the pot of cooked bulgur along with the remaining lemon juice and a drizzle of olive oil. Stir to combine and season with S&P to taste. Transfer to a serving dish. Serve the salad, za’atar chicken and roasted cauliflower with the tzatziki on the side. Bon appétit!