Za'atar-Roasted Chicken with Watermelon Salad

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 310, total fat 11 G., saturated fats 2 G., proteins 38 G., carbohydrates 16 G., fiber 3 G., cholesterol mg, sodium 618 mg, sugar 9 G.

A delicious summer dish featuring grilled chicken breast coated in a delicious crust of aromatic Middle Eastern za'atar, served with a refreshing salad of cucumbers, watermelon, and fresh mint. Choose seedless or carefully seeded watermelon. Toasted pine nuts make a delightful addition. Serve with a mixture of hummus and unsweetened natural yogurt. Its delicate, creamy flavor and velvety texture make a wonderful complement to the spicy grilled chicken.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 small skinless, boneless chicken breasts (about 180g each)
2 tbsp za'atar seasoning (a Middle Eastern seasoning that contains thyme, oregano, savory, sesame, and sumac)
1/4 cup olive oil
3 tablespoons of pine nuts
4 Iranian cucumbers
2 cups watermelon, diced
1 tbsp. freshly squeezed lemon juice
1/4 cup torn fresh mint or cilantro
1/3 cup hummus
1/4 cup plain whole milk yogurt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, Watermelon, cucumbers, hummus, pine nuts, za'atar, mint

Cooking the dish according to the recipe:

Season the chicken with salt and black pepper. Rub the breasts with za'atar and 1 tablespoon of olive oil.
In a large nonstick skillet over medium heat, stir-fry the pine nuts until golden brown, 3-5 minutes. Season with salt and transfer to a small bowl.

Return the skillet to medium-high heat and add 1 tablespoon of olive oil. Add the chicken and cook until browned on the bottom, about 5 minutes. Flip, reduce the heat to medium, and continue cooking until the chicken is cooked through, 8-10 minutes. Transfer to a cutting board and let the chicken rest.
Meanwhile, halve the cucumbers lengthwise and cut into 1-cm-thick slices. Combine in a large bowl with the watermelon, the remaining 2 tablespoons olive oil, lemon juice, and mint; season with salt and pepper to taste and toss to combine.
Mix in a small bowl hummus and yogurt; arrange on plates. Slice the chicken and top with hummus. Drain the cucumber-watermelon salad and arrange it on plates. Sprinkle with pine nuts and za'atar.

Categories:

recipe / Summer dishes / Calorie content of prepared meals / Main courses / Bird / Food Network - recipes / Arabic cuisine