Description
Your sunshine-on-a-plate dinner! Juicy za’atar-spiced chicken, lemony quinoa, creamy hummus, crisp cucumber-tomato salad, and a silky tahini drizzle come together in just 40 minutes. Bursting with color, texture, and flavor, this recipe is a love letter to Mediterranean kitchens—perfect for busy weeknights, meal prep, or a casual dinner that feels special.
Ingredients
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1 lb chicken breasts or thighs
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3 tbsp olive oil (divided)
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1 tbsp za’atar (or homemade blend)
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Salt & pepper, to taste
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1 cup quinoa, rinsed
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Zest & juice of 1 ½ lemons
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1 cup diced cucumber
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1 cup diced tomato
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¼ cup finely chopped red onion
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2 tbsp chopped parsley
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1 cup hummus
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2 tbsp tahini + 1–2 tbsp warm water + pinch of salt
Instructions
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Cook quinoa – Simmer rinsed quinoa in 2 cups water/broth for 15 min. Rest 5 min, fluff with fork. Stir in lemon zest, juice, 1 tbsp olive oil, and salt.
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Prepare chicken – Toss chicken with 2 tbsp olive oil, za’atar, salt, and pepper. Sear in skillet over medium-high for 5–6 min per side (165°F inside). Rest 5 min, slice.
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Make salad – Combine cucumber, tomato, onion, parsley, lemon juice, salt, and pepper. Let sit 10 min.
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Mix tahini drizzle – Whisk tahini, warm water, and pinch of salt until smooth.
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Assemble bowls – Divide quinoa into bowls. Add chicken slices, a scoop of hummus, salad, and tahini drizzle. Garnish with extra za’atar or parsley.
Notes
For juicier chicken, brine breasts in salted water for 15 min before cooking.
Nutrition
- Calories: 470 cal Per Serving
- Fat: 18g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 34g