Description
Juicy herb-coated chicken seasoned with zaatar and served alongside a fresh tomato, cucumber, and parsley salad tossed in olive oil and lemon juice. A vibrant, balanced dish that is simple, wholesome, and full of bold Mediterranean-inspired flavor.
Ingredients
Units
Scale
- 4 boneless, skinless chicken thighs, about 700 grams
- 2 tablespoons zaatar spice blend
- 3 tablespoons olive oil, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1/4 cup red onion, finely sliced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Preheat oven to 200 degrees Celsius or heat a skillet over medium heat.
- In a mixing bowl, combine 2 tablespoons olive oil, zaatar spice blend, salt, and black pepper. Coat the chicken thighs evenly with the mixture.
- Lightly oil a baking dish or skillet to prevent sticking.
- Place the coated chicken pieces evenly in the baking dish or skillet.
- Bake for 25 to 30 minutes, or cook in the skillet for 6 to 7 minutes per side, until the chicken is fully cooked and golden brown.
- In a separate bowl, combine cherry tomatoes, diced cucumber, red onion, chopped parsley, 1 tablespoon olive oil, and freshly squeezed lemon juice. Toss gently to combine.
- Allow the chicken to rest for 5 minutes, then serve alongside the fresh tomato salad.
Notes
- For deeper flavor, marinate the chicken in the spice mixture for up to 30 minutes before cooking.
- Use freshly squeezed lemon juice for the brightest taste.
- Do not overcrowd the pan to ensure proper browning.
- Let the chicken rest before slicing to keep it juicy.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 140mg