If you’re in a chicken rut, sprinkle on some za’atar. The fragrant, herbaceous Middle Eastern spice blend adds savory depth to charred chicken thighs, which pair perfectly with a creamy feta yogurt spread.
------Advertisement-----
Read More
Advertisement – Continue Reading Below
------Advertisement-----
- Yields:
- 4 serving(s)
- Total Time:
- 30 mins
- Cal/Serv:
- 428
------Advertisement-----
Ingredients
Save Recipe
- 4 tbsp.
olive oil, divided
- 2 tbsp.
za’atar
-
Kosher salt and pepper
- 8
small boneless, skinless chicken thighs, trimmed (about 1 1/2 lbs)
- 1 c.
low-fat Greek yogurt
- 2 oz.
feta cheese, crumbled
- 1/2 tsp.
lemon zest plus 2 1/2 Tbsp lemon juice, divided
- 1/4 c.
dill fronds, chopped
- 1
seedless cucumber, halved crosswise and thinly shaved lengthwise with peeler
- 2
scallions, thinly sliced on diagonal
- 2 tbsp.
small mint leaves
Directions
-
- Step 1Heat oven to broil and arrange racks in upper and middle positions. Grease rimmed baking sheet with 1/2 tablespoon oil.
- Step 2In large bowl, stir together za’atar, 2 tablespoons olive oil, and 1/4 teaspoon each salt and pepper. Add chicken and toss to coat. Arrange on prepared sheet and broil on middle rack until beginning to brown, 12 to 14 minutes. Transfer sheet to top rack and broil until browned and cooked through, 2 to 3 minutes more. Immediately add 1 tablespoon lemon juice to baking sheet, scrape up any browned bits, then flip chicken to coat in pan juices.
- Step 3Meanwhile, in food processor, puree yogurt, feta, lemon zest, 1/2 tablespoon lemon juice, and 1/4 teaspoon each salt and pepper until smooth, 1 to 2 minutes. Scrape sides of bowl, then add dill and pulse to combine.
- Step 4In large bowl, whisk together remaining 1 1/2 tablespoons oil and 1 tablespoon lemon juice with 1/4 teaspoon each salt and pepper. Add cucumber, scallions, and mint and toss to combine. Spread whipped feta on plates and top with chicken and cucumber salad.
To get delicately thin ribbons of cucumber with more control, skip the mandoline and grab your Y-peeler instead.
NUTRITIONAL INFORMATION (per serving): About 428 calories, 25 g fat (6.5 g saturated), 176 mg cholesterol, 766 mg sodium, 7 g carbohydrate, 2 g fiber, 4 g sugar (0 g added sugar), 42 g protein
Did you make this recipe? Comment below!