Filed Under: 30 Minutes Plus, Chicken, Dinner, Lunch

Garlic & Za’atar Chicken

Though za’atar sounds exotic, it’s made from readily available spices. The chicken can be prepped up to 24 hours prior to grilling, so this is a great mid-week dinner. Start meal prep with the cauliflower side so everything is ready at the same time.

October 10th, 2013

By LeeAnne Wright
Prop styling by Lynda Felton
From the print edition, September 2013

To make za’atar: Combine 1-1/2 tablespoons each oregano and thyme with 3 tablespoons sesame seeds.
6 + leftovers for lunch
Prep Time
15 Minutes
Cook Time
30 Minutes
  • 2 cups jasmine rice
  • 2 tbsp vegetable oil
  • 6 tbsp za’atar
  • 1/2 cup lemon juice
  • 2 tbsp lemon zest
  • 2 tbsp minced garlic
  • 1/2 tsp pepper
  • 2 lb boneless chicken breasts (4–5 oz each)
  1. In a medium pot, bring rice and 2-3/4 cups water to a boil. Reduce temp­erature to medium-low and simmer covered for 15 minutes. Remove from heat and let sit covered for 15 minutes.

  2. Meanwhile, whisk together oil, za’atar, lemon juice, zest, garlic and pepper in a large bowl. Add chicken and turn to coat.

  3. Heat fry pan or barbecue to high heat. When hot, add chicken. Grill 7 minutes per side. Keep warm until ready to serve.

  4. Set aside 1-1/2 cups of cooked rice and 2 cooked breasts for lunch recipe Lettuce Wrap With Chicken, Rice & Mango.

Nutrients Per Serving

Combined with: Spiced Cauliflower:
295 calories, 11 g fat, 92 mg calcium, 176 mg sodium, 19 g carbohydrates, 4 g fibre, 27 g protein. Excellent source of vitamins B6, C and K, niacin, folate, pantothenic acid, magnesium, phos­phor­us, potassium and selenium; high source of fibre; good source of iron; source of calcium.

Garlic & Za’atar Chicken
Photography by Maya Visnyei