20 Flavorful Za’atar Chicken Recipes for Every Occasion

Making dinner a little more exciting is just what we all need sometimes! Imagine a flavorful blend of Middle Eastern spices sprinkled on juicy chicken, and you’ll be hooked. That’s the magic of za’atar! Whether you’re planning a quick weeknight meal or a special gathering with friends, these 20 delicious Za’atar Chicken Recipes have got you covered.

Za’atar Roasted Chicken with Lemon and Garlic

Escaping the ordinary, one delicious dish at a time! Today, I’m thrilled to share with you a game-changing recipe that will take your flavor game to the next level. Say hello to the ultimate Middle Eastern-inspired masterpiece: Za’atar Roasted Chicken with Lemon and Garlic!

Ingredients

• For the chicken:
  • 2 lbs whole chicken, rinsed and patted dry (about 4-5 lbs)
  • 2 tbsp olive oil
  • 2 tsp za’atar spice blend
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the lemon-garlic sauce:
  • 1 cup freshly squeezed lemon juice (about 4-5 lemons)
  • 6 cloves garlic, minced
  • 2 tbsp olive oil
• Toppings:
  • Fresh parsley or oregano leaves for garnish (optional)

Instructions

1. Mix za’atar, salt, and black pepper in a small bowl. Rub the spice blend all over the chicken, making sure to get some under the skin as well.
2. In a separate bowl, whisk together lemon juice and olive oil for the sauce.
3. Place the chicken on a rimmed baking sheet lined with parchment paper. Drizzle the lemon-garlic sauce all over the chicken, reserving about half of it for later use.
4. Roast in a preheated oven at 425F (220C) for 35-40 minutes or until the internal temperature reaches 165F (74C). Baste with reserved lemon-garlic sauce every 15 minutes to keep the chicken moist and flavorful.
5. Remove from the oven and let it rest for 10-12 minutes before carving. Garnish with fresh herbs, if desired.

Tips & Tricks:
– Make sure to pat the chicken dry with paper towels before applying the spice blend to ensure even adhesion.
– Don’t skip the step of basting the chicken with reserved sauce it’s a game-changer for achieving that perfect balance of flavors!
– If you can’t find za’atar, you can substitute with a combination of thyme, oregano, and sumac. Just be aware that the flavor profile will be slightly different.

This Za’atar Roasted Chicken is absolute perfection juicy, aromatic, and boasting an incredible depth of flavors. The lemon-garlic sauce adds just the right amount of brightness to balance out the richness of the chicken. Try serving it with a side of roasted vegetables or quinoa for a well-rounded meal that’s sure to impress!

Grilled Za’atar Chicken Skewers with Yogurt Sauce

Winding down to the weekend with a refreshing dose of Middle Eastern magic! Say hello to Grilled Za’atar Chicken Skewers with Yogurt Sauce – the perfect recipe for when you need a flavor break from burgers and fries. This delightful dish is all about vibrant colors, aromatic spices, and tender, juicy chicken that’ll make your taste buds do the happy dance.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 1/4 cup za’atar spice mix (dried thyme, oregano, marjoram, and sumac)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 wooden skewers, soaked in water for 30 minutes
• Yogurt Sauce (see below)
• Chopped fresh parsley or cilantro for garnish (optional)

Instructions

1. In a medium bowl, whisk together za’atar spice mix, garlic, olive oil, salt, and black pepper. Add the chicken pieces and toss to coat evenly.
2. Preheat grill to 400F (200C). Thread the marinated chicken onto the wooden skewers, leaving a small space between each piece.
3. Grill the skewers for 8-10 minutes per side, or until the chicken is cooked through and slightly charred. Transfer the skewers to a plate and cover with foil to keep warm.
4. Mix together Yogurt Sauce ingredients in a separate bowl (see below).
5. To assemble the dish, place a few grilled skewers on each plate, then drizzle with Yogurt Sauce. Garnish with chopped fresh herbs if desired.

Yogurt Sauce

• 1 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Cooking Tips:

– When grilling, make sure the skewers are at least 2-3 inches apart to allow for even cooking.
– To prevent sticking, brush the grill grates with a small amount of oil before adding the skewers.
– If using wooden skewers, you can also soak them in water for up to 30 minutes to prevent burning.

Final Touches:

The texture of these grilled chicken skewers is simply divine – tender on the inside and slightly charred on the outside. The za’atar spice mix adds a delightful Middle Eastern flair, while the Yogurt Sauce provides a refreshing coolness that complements the warm spices perfectly. For an added pop of color, try serving with a side of pickled vegetables or a simple green salad!

Za’atar and Sumac Chicken Thighs with Crispy Skin

Unwind after a long week with a dish that’ll transport you to the Mediterranean coast – tender, flavorful chicken thighs smothered in aromatic za’atar and sumac seasoning. This recipe is about to become your new go-to for effortless yet impressive dinner parties or cozy nights in.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 1/4 cup za’atar (don’t be stingy with this blend of thyme, oregano, marjoram, and sumac)
• 3 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp smoked paprika (optional, but trust us on this one)
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp freshly squeezed lemon juice
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1/4 cup crumbled feta cheese (optional, for that extra oomph)

Instructions

1. Mix together za’atar, cumin, smoked paprika (if using), salt, and black pepper in a small bowl. Don’t skip this step – the flavors need to meld.
2. Pat dry the chicken thighs with paper towels to ensure crispy skin. We want that crunch!
3. Drizzle olive oil over both sides of the chicken, then sprinkle the za’atar mixture evenly over each thigh. Don’t be shy; let those flavors shine.
4. Squeeze lemon juice over the chicken and scatter minced garlic on top (because everything’s better with garlic).
5. Place the chicken thighs in a single layer on a baking sheet lined with parchment paper, skin side up. If you’re feeling extra fancy, sprinkle some crumbled feta cheese on top.
6. Bake in a preheated oven at 425F (220C) for 25-30 minutes or until the internal temperature reaches 165F (74C). You’ll know it’s done when the skin is crispy golden brown and the meat is juicy and tender.

Once you take that perfectly cooked chicken out of the oven, let it rest for a few minutes before serving. The juices will redistribute, making each bite an explosion of flavor. Serve with your favorite sides – we recommend a simple green salad or some crusty pita bread to mop up all those delicious juices.

One-Pan Za’atar Chicken and Potatoes

Today’s culinary hero: the humble one-pan dish! I mean, who needs a million pots and pans cluttering up the kitchen when you can whip up a flavorful masterpiece in just ONE? Introducing our star of the show: juicy Za’atar Chicken and Potatoes, perfectly seasoned with that magic Middle Eastern blend of herbs.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 4-5 medium-sized potatoes, peeled and cut into 1-inch wedges
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 2 tablespoons Za’atar spice blend (or a mix of oregano, thyme, and sumac)
• 2 lemons, juiced (about 2 tablespoons)
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 400F. Yes, it’s hot in here! Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
2. In a massive bowl (you know you have one), whisk together cumin, paprika, salt, and black pepper. Add the chicken and toss until coated in that lovely spice mix.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for about 5-6 minutes on each side, or until browned and cooked through. Remove from the skillet and set aside.

For an added crispy touch, sear the potatoes in the same skillet for about 3-4 minutes per side, until golden brown. Transfer them to a plate and set aside with the chicken.

4. Add the garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning. It’s like a mini dance party quick moves, no mistakes!
5. Pour in the Za’atar spice blend and stir for 30 seconds to awaken those dormant flavors.

Don’t be shy with that Za’atar! A little goes a long way, but trust us, you’ll want more of that magic mix. If you don’t have Za’atar, feel free to get creative with your favorite herbs it’s all about experimentation!

6. Add the chicken and potatoes back into the skillet, tossing everything together until coated in that lovely Za’atar goodness.
7. Squeeze in the lemon juice (about 2 tablespoons) and sprinkle chopped parsley over the top. It’s like adding a bright smile to your dish infectious!

For an extra burst of flavor, serve with a side of pita bread or warm flatbread for sopping up those juices.

8. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the potatoes are tender and the chicken is cooked through. Remove from the oven and let it rest for 5-7 minutes before serving.

This One-Pan Za’atar Chicken and Potatoes is a flavorful explosion that’ll have your taste buds doing the happy dance! The crispy potatoes, the juicy chicken, and that aromatic Za’atar blend all come together in perfect harmony. Serve it as a main course or use it as inspiration for a fun family dinner your guests will thank you!

Za’atar Chicken Salad with Pomegranate and Feta

Late summer vibes are calling, and I’m answering with a refreshing twist on the classic chicken salad! Introducing Za’atar Chicken Salad with Pomegranate and Feta a symphony of flavors that’ll transport you to the Mediterranean coast. Get ready to swoon over this herby, tangy, and crunchy masterpiece!

Ingredients

• 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
• 2 tbsp za’atar spice blend (make sure it’s the good stuff with thyme, oregano, and marjoram)
• 2 tbsp olive oil (yes, you can never go wrong with extra virgin)
• 1 tsp salt
• 1 tsp black pepper
• 1/4 cup crumbled feta cheese (go for the good, creamy stuff)
• 1/2 cup chopped fresh parsley
• 1/2 cup pomegranate seeds (or about 1/4 cup of dried cranberries as a substitute)
• 2 tbsp freshly squeezed lemon juice
• 1 tsp honey (because everything’s better with a drizzle of sweetness)

Instructions

1. Mix the za’atar spice blend, salt, and black pepper in a small bowl. Set aside for now; we’ll get to those magical flavors soon enough.
2. Preheat your grill or grill pan to medium-high heat (around 400F). Grill the chicken for about 5-6 minutes per side, or until it’s cooked through and slightly charred. Transfer the chicken to a plate and let it rest for a few minutes don’t skip this step, folks!
3. In a large bowl, whisk together the olive oil, lemon juice, and honey until smooth. Add the za’atar spice blend mixture and stir until combined.
4. Shred or chop the grilled chicken into bite-sized pieces and add it to the bowl with the dressing. Toss everything together until the chicken is fully coated in that glorious herby goodness.
5. Stir in the crumbled feta cheese, chopped parsley, and pomegranate seeds (or dried cranberries). Taste and adjust the seasoning as needed don’t be shy about adding more za’atar or lemon juice!

This Za’atar Chicken Salad is a symphony of textures and flavors. The crunch from the fresh parsley and pomegranate seeds gives way to the creamy feta cheese, while the grilled chicken provides a satisfying protein boost. Serve it on toasted pita bread, over a bed of greens, or as a snack on its own however you enjoy it, I promise you’ll be hooked!

Za’atar Butter Chicken with Herbed Rice

Today’s dinner obsession is about to become yours too – trust me on this one! It’s that magical fusion of flavors and textures that’ll make you wonder how you ever lived without it: the tantalizing Za’atar Butter Chicken with Herbed Rice. I’m talking creamy, aromatic goodness paired with fluffy herb-infused rice – yes, please!

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 8 pieces
• 1 cup unsalted butter, softened (yes, you read that right… cup)
• 2 tablespoons za’atar spice mix
• 2 cloves garlic, minced (don’t even think about using pre-minced)
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, duh!
• 2 cups uncooked white rice
• 4 cups chicken broth, warmed (don’t skip this step)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint

Instructions

1. Melt 6 tablespoons of butter in a large skillet over medium-high heat (yes, it’s a lot, but trust the magic). Add the chicken and cook until browned on all sides, about 5-6 minutes. Remove from heat and set aside.
2. In the same skillet, add another 2 tablespoons of butter and let it melt. Add za’atar spice mix, garlic, lemon juice, cumin, smoked paprika, salt, and pepper. Stir until fragrant (about 1 minute). Add the cooked chicken back in and toss to coat evenly.
3. Preheat your oven to 375F (190C). Transfer the chicken mixture to a baking dish and dot the top with the remaining 2 tablespoons of butter (because we love our fat).
4. Cook in the preheated oven for 20-25 minutes or until cooked through.
5. Meanwhile, prepare your Herbed Rice: heat 2 tablespoons of butter in a saucepan over medium heat. Add rice and stir to coat evenly. Cook for about 5 minutes or until lightly toasted. Then add warmed chicken broth, salt, and pepper; bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until liquid is absorbed.
6. Fluff the cooked rice with a fork and stir in chopped parsley and mint.
7. Serve the Za’atar Butter Chicken on top of Herbed Rice – voil! The fluffiest, most aromatic meal of your life (at least until next week’s dinner obsession).

Slow-Cooked Za’atar Chicken with Chickpeas

Enjoying a lazy Sunday evening with a warm and comforting meal sounds like the perfect escape from the chaos of everyday life. And that’s exactly what I’ve got for you today! Introducing Slow-Cooked Za’atar Chicken with Chickpeas, a match made in heaven that’ll transport your taste buds to the Mediterranean coast.

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs
• 2 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp za’atar
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 lemon, sliced (optional)

Instructions

1. Preheat your slow cooker to LOW for 6-8 hours or HIGH for 3-4 hours. Yes, you read that right low and slow is the way to go here!
2. In a small bowl, whisk together cumin, smoked paprika, salt, and black pepper. Rub this spice blend all over the chicken thighs, making sure they’re evenly coated.
3. Heat the olive oil in a large skillet over medium-high heat. Sear the spiced chicken for 3-4 minutes per side, or until it’s nicely browned. Transfer the chicken to your slow cooker.
4. Add the diced tomatoes, chickpeas, minced garlic, and chopped parsley to the slow cooker. Stir in the za’atar yes, that magical Middle Eastern herb is about to work its magic!
5. Cook on low for 6-8 hours or high for 3-4 hours, or until the chicken is tender and falls apart easily.
6. About 30 minutes before serving, squeeze a sliver of fresh lemon juice (if using) over the top. This adds a bright, citrusy note that perfectly balances the rich flavors.
7. Shred the chicken with two forks, then serve hot, garnished with additional parsley and lemon slices, if desired. Tip: Serve with some crusty pita bread or over a bed of fluffy couscous for a truly satisfying meal!

This dish is all about balance the creamy chickpeas, the tangy za’atar, and the tender chicken come together in perfect harmony. The best part? You can prep it in just 15 minutes and let your slow cooker do the magic. Simply serve with a side of warm pita bread or a sprinkle of sumac for an authentic touch.

Za’atar Chicken Shawarma Wraps with Tahini

Welcome to the Middle Eastern feast that’s about to take over your taste buds! Imagine tender chicken wrapped in a crispy pita, slathered with creamy tahini sauce and sprinkled with an aromatic blend of za’atar it’s like a flavor bomb just waiting to blow your mind. Let’s get cooking!

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1/2 cup plain Greek yogurt
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika (optional)
• Salt and pepper to taste
• 4-6 pita breads
• Za’atar for serving (see note)
• Tahini sauce (store-bought or homemade, recipe below)

Instructions

1. Mix together the yogurt, olive oil, garlic, cumin, smoked paprika (if using), salt, and pepper in a large bowl. Add the chicken breasts and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade and cook for 5-6 minutes per side, or until cooked through.
3. While the chicken is cooking, warm the pita breads by wrapping them in foil and heating them in the oven at 350F (180C) for 5-7 minutes.
4. Assemble the shawarma wraps by slicing the grilled chicken into thin strips and placing it inside a warmed pita. Spread a layer of tahini sauce on top, followed by a sprinkle of za’atar.
5. Tips & Tricks: For an extra crispy pita, try brushing it with olive oil before warming it up in the oven. Also, don’t be shy with the za’atar it’s what gives this dish its signature flavor!

Tahini Sauce Recipe (optional):

– 1/2 cup tahini
– 1/4 cup lemon juice
– 1 garlic clove, minced
– 1 tbsp olive oil
– Salt and pepper to taste

Mix all ingredients together in a bowl until smooth. Refrigerate for at least 30 minutes to allow the flavors to meld.

Now it’s time to get your wrap on! The combination of crispy pita, tender chicken, creamy tahini sauce, and aromatic za’atar is absolute magic trust us, you won’t be disappointed. Serve immediately and enjoy!

Za’atar and Honey Glazed Chicken Drumsticks

You know what’s better than a lazy Sunday afternoon? A lazy Sunday afternoon with some seriously delicious Za’atar and Honey Glazed Chicken Drumsticks, that’s what! These babies are the perfect combination of crispy on the outside, juicy on the inside, and full of flavor. Get ready for a taste sensation that’ll make you wanna dance in the kitchen!

Ingredients

• 1 pound chicken drumsticks (bone-in)
• 2 tablespoons olive oil
• 2 tablespoons za’atar
• 1 tablespoon honey
• 1 teaspoon lemon juice
• 1/4 cup water
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 425F (220C). Yes, it’s hot just like the flavors in this recipe!
2. In a small bowl, whisk together olive oil, za’atar, honey, lemon juice, and water until well combined. Don’t worry if it looks a bit murky trust us, it’ll come together.
3. Season the chicken drumsticks with salt and pepper to taste. We like to think of this as giving them a little “attitude adjustment.”
4. Place the chicken in a large bowl or zip-top bag, then pour the za’atar mixture over them. Toss until they’re evenly coated you might need to get a little hands-on here.
5. Line a baking sheet with aluminum foil or parchment paper (we like the latter for easy cleanup). Arrange the chicken drumsticks on the prepared baking sheet in a single layer, leaving some space between each piece for even cooking. This is where things can get a bit messy, so just go with it.
6. Roast in the preheated oven for 25-30 minutes or until the chicken is cooked through and the skin is golden brown. Check on them after 20 minutes they might need an extra 5-10 minutes depending on your oven’s mood.
7. Remove from the oven and let cool slightly before serving. This is where you can get creative with garnishes, like fresh herbs or a drizzle of extra honey (we won’t judge).

Now it’s time to indulge in these sweet and savory chicken drumsticks. The za’atar adds a beautiful depth of flavor, while the honey provides just the right amount of sweetness. We like to serve them with a side of roasted veggies or a simple green salad for a well-rounded meal. And remember don’t be afraid to get a little messy and have fun in the kitchen!

Za’atar Chicken and Vegetable Stir-Fry

Buckle up, folks! It’s time to get our stir-fry on with a dish that’s about to become your new favorite obsession – Za’atar Chicken and Vegetable Stir-Fry. This flavorful fusion of Middle Eastern spices, juicy chicken, and crunchy veggies will have you dancing in the kitchen (don’t worry, we won’t judge). So, what are you waiting for? Let’s get cooking!

Ingredients

• 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 2 tbsp za’atar spice blend (or make your own mix with thyme, oregano, and sumac)
• 2 tbsp olive oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 cups mixed vegetables (bell peppers, carrots, broccoli, snap peas)
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped (optional)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat (around 400F). Add the chicken and cook until browned on all sides, about 5-6 minutes. Remove from the skillet and set aside.
2. Add the sliced onion to the same skillet and saut for 3-4 minutes, or until translucent. Then, add the minced garlic and cook for another minute, stirring constantly to prevent burning.
3. Now it’s time to bring in the big guns – za’atar! Add the spice blend to the skillet and stir to combine with the onion mixture. Cook for 1-2 minutes, allowing the flavors to meld together.
4. Add the mixed vegetables to the skillet and cook until they start to tenderize, about 3-4 minutes. Then, add the cooked chicken back into the skillet and stir to combine with the veggies and za’atar mixture.
5. Season with salt and pepper to taste, then transfer the stir-fry to a serving platter or individual plates. Garnish with chopped parsley, if desired (because everything’s better with fresh herbs, right?).

Pro Tips:

– To avoid overcooking the chicken, make sure it reaches an internal temperature of 165F.
– Use any combination of your favorite vegetables – the more colorful, the merrier!
– If you’re feeling extra fancy, serve this stir-fry with some warm pita bread or couscous for a satisfying meal.

The Za’atar Chicken and Vegetable Stir-Fry is a true flavor bomb, folks! The za’atar adds a deep, earthy taste that pairs perfectly with the juicy chicken and crunchy veggies. Serve it up with some crusty bread or over rice, and you’ve got yourself a meal fit for a king (or queen, or foodie extraordinaire).

Za’atar Spiced Chicken Kebabs with Tzatziki

Fancy a taste of the Mediterranean in your backyard? Well, you’re in luck because today we’re firing up the grill for some seriously delicious Za’atar Spiced Chicken Kebabs with Tzatziki that will transport your taste buds to the sun-kissed hills of Greece. This recipe is a match made in heaven – the aromatic za’atar spice blend pairs perfectly with the cooling, creamy tzatziki sauce.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 2 tablespoons olive oil
• 2 tablespoons freshly chopped za’atar (or store-bought)
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• 1 cup Greek yogurt
• 1/2 cup diced cucumber
• 1 clove garlic, minced
• 1 tablespoon freshly chopped dill
• Lemon wedges, for serving (optional)

Instructions

1. In a medium bowl, whisk together za’atar, cumin, paprika, and cayenne pepper (if using). Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.

2. Preheat grill to medium-high heat (400F). Thread the marinated chicken onto skewers, leaving a little space between each piece. Brush the grill grates with olive oil to prevent sticking.

3. Grill the kebabs for 8-10 minutes per side, or until cooked through and slightly charred. Transfer to a plate and let rest for a few minutes before serving.

4. In a separate bowl, whisk together yogurt, diced cucumber, garlic, dill, salt, and black pepper. Taste and adjust the seasoning as needed.

5. Serve the grilled chicken kebabs with a dollop of tzatziki sauce on top, garnished with a sprinkle of za’atar and a lemon wedge (if using).

The combination of crispy, smoky chicken and creamy, refreshing tzatziki is absolute perfection. For an added twist, try serving the kebabs in pita bread or over a bed of fluffy couscous. Either way, your taste buds will thank you!

Za’atar Chicken Flatbread with Garlic Sauce

Cooking up a storm in the kitchen can be just as therapeutic as a relaxing bath on a Sunday afternoon. Today, I’m excited to share with you one of my favorite recipes that’s guaranteed to become a staple in your household: Za’atar Chicken Flatbread with Garlic Sauce! This flavor-packed flatbread is a symphony of Middle Eastern spices and herbs, wrapped up in a crispy, golden crust.

Ingredients

• 1 lb boneless, skinless chicken breast
• 2 tbsp olive oil
• 2 tsp za’atar spice blend
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1 cup warm water
• 2 tbsp active dry yeast
• 3 cups all-purpose flour
• 1/4 cup plain Greek yogurt
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese (optional)

Instructions

1. Mix together za’atar spice blend, garlic powder, salt, and black pepper in a small bowl. Set aside.
2. In a large mixing bowl, combine warm water and yeast. Let it sit for 5-7 minutes until the yeast is activated and frothy.
3. Add flour, olive oil, and za’atar spice blend mixture to the yeast mixture. Mix until a shaggy dough forms.
4. Knead the dough on a floured surface for 10-12 minutes until it becomes smooth and elastic.
5. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough and divide into 4 equal portions. Roll each portion into a ball and then flatten slightly into an oval shape.
7. Brush the tops with olive oil and sprinkle with za’atar spice blend mixture.
8. Bake in a preheated oven at 425F (220C) for 15-20 minutes, or until golden brown.
9. In a small saucepan, heat garlic and Greek yogurt over medium heat until smooth and creamy. Season with salt and pepper to taste.
10. Brush the garlic sauce on top of the flatbreads once they come out of the oven.
11. Garnish with parsley and feta cheese (if using).

The Za’atar Chicken Flatbread is a game-changer – crispy crust giving way to a fluffy interior, infused with the unmistakable aroma of za’atar. The garlic sauce adds an extra layer of richness without overpowering the flavors. Perfect for a quick dinner or a weekend gathering, this flatbread will transport your taste buds to the Mediterranean!

Za’atar Baked Chicken Wings with Spicy Dip

Hey there, fellow foodies! It’s time to spice up our snack game with a Middle Eastern twist that’ll leave you wanting more. Introducing the star of the show: Za’atar Baked Chicken Wings with Spicy Dip. These crispy, aromatic wings are about to become your new addiction.

Ingredients

• 2 lbs chicken wings
• 1/4 cup olive oil
• 2 tbsp za’atar spice mix
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• For the Spicy Dip:
• 1 cup sour cream
• 2 tbsp sriracha sauce
• 1 tsp honey

Instructions

1. Preheat your oven to 400F (200C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Pat dry the chicken wings with paper towels, then toss them in a large bowl with olive oil, za’atar spice mix, cumin, smoked paprika, salt, and pepper until evenly coated.
3. Arrange the wing on the prepared baking sheet in a single layer. Bake for 25-30 minutes, or until cooked through and crispy.
4. While the wings are baking, mix together sour cream, sriracha sauce, and honey in a bowl for the Spicy Dip. Set aside.
5. After the wings have baked for 20 minutes, brush them with additional za’atar spice mix for an extra kick of flavor. Continue baking for the remaining 5-10 minutes.
6. Remove the wings from the oven and let them cool slightly on a wire rack. Serve hot with the Spicy Dip alongside!

Tips: For that perfect crunch, bake the wings at 400F (200C) for a shorter time; if you’re feeling extra fancy, sprinkle some chopped fresh parsley or cilantro on top of the wings before serving.

These Za’atar Baked Chicken Wings with Spicy Dip are a flavor explosion waiting to happen! The crispy exterior gives way to juicy meat, while the spicy dip adds an addictive kick. Serve them at your next game day gathering or potluck and watch as they disappear in minutes. Who needs boring old wings when you can have these Middle Eastern-inspired showstoppers?

Za’atar Chicken and Couscous Stuffed Peppers

Sizzling summer vibes are calling, and I’m answering with a dish that’s as vibrant as the season itself Za’atar Chicken and Couscous Stuffed Peppers! Imagine tender chicken, fluffy couscous, and a sprinkle of magic za’atar seasoning all wrapped up in a sweet bell pepper package. It’s like a taste explosion waiting to happen!

Ingredients

• 4 large bell peppers (any color)
• 1 cup couscous
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup za’atar seasoning
• 1 lb boneless, skinless chicken breast
• 1 cup mixed cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 tbsp freshly squeezed lemon juice

Instructions

1. Preheat your oven to 400F (200C). Line a baking sheet with parchment paper we don’t want our peppers sticking around!
2. Cut the tops off the bell peppers and scoop out the seeds. Place them on the prepared baking sheet, cut side up.
3. In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of couscous, cover, and turn off heat. Let it steam for 5 minutes patience is key here, folks!
4. While the couscous is cooking, mix together olive oil, cumin, smoked paprika, salt, black pepper, and za’atar seasoning in a small bowl. Set aside.
5. Cut the chicken into 1-inch pieces and season with the spice mixture from step 4. Heat a large skillet over medium-high heat and cook the chicken until browned on all sides and cooked through about 5-6 minutes per side.
6. In a separate pan, saut the mixed cherry tomatoes and minced garlic in a tablespoon of olive oil until they’re softened and lightly caramelized. This will take about 3-4 minutes. Stir in freshly squeezed lemon juice and cook for another minute don’t skip this step, folks!
7. Mix cooked couscous with chicken, tomato mixture, and chopped fresh parsley (if you’re feeling fancy). Spoon the mixture into each bell pepper, filling them to the top.
8. Bake the stuffed peppers in the preheated oven for 20-25 minutes or until tender and lightly browned. Remove from oven and let cool for a few minutes before serving.

These Za’atar Chicken and Couscous Stuffed Peppers are an explosion of flavors and textures, perfect for your next dinner party or family gathering. The couscous adds a delightful creaminess, while the za’atar brings a hint of Middle Eastern magic. And let’s be real anything wrapped in bell peppers is automatically Instagram-worthy!

Za’atar Chicken Pita Pockets with Pickled Vegetables

Fancy yourself a Middle Eastern foodie? Well, buckle up because today we’re diving into the flavors of Lebanon with Za’atar Chicken Pita Pockets that will transport you to the souks of Beirut! These crispy puffed pockets are packed with juicy chicken, crunchy pickled vegetables, and a hint of earthy za’atar that’ll make your taste buds do the happy dance.

Ingredients

• 2 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp za’atar
• 4 whole wheat pita breads
• 1 cup pickled vegetables (see below for recipe)
• Lemon wedges, for serving

Instructions

1. Preheat your oven to 400F (200C). Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together olive oil, cumin, paprika, salt, black pepper, and za’atar. Add the chicken pieces and toss to coat evenly. Let it marinate for at least 30 minutes in the refrigerator.
3. Remove the chicken from the marinade and thread them onto skewers (if using). Place the skewers on the prepared baking sheet and bake for 15-20 minutes, or until cooked through and slightly charred.
4. While the chicken is cooking, warm the pita breads by wrapping them in foil and heating them in the oven for 5 minutes. Remove from heat and set aside.
5. Once the chicken is done, remove it from the oven and let it rest for a few minutes. Then, slice it into thin strips.
6. Assemble the pita pockets by spreading some of the pickled vegetables on each bread, followed by a few slices of the za’atar chicken, and finally drizzling with lemon juice. Serve immediately!

Pickled Vegetables Recipe:

1. Combine 1 cup thinly sliced red onion, 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh mint, 2 tbsp olive oil, and 2 tbsp lemon juice in a bowl.
2. Season with salt to taste. Refrigerate for at least 30 minutes to allow the flavors to meld together.

The first bite is like a symphony of textures crunchy pickled vegetables, tender chicken, and soft pita bread all come together in perfect harmony. The za’atar adds an earthy depth that will leave you wanting more! Serve these pita pockets as a snack or light lunch, and watch them disappear in no time.

Za’atar Chicken and Lentil Soup

Buckle up, folks! It’s about to get cozy in here with a warm, comforting bowl of goodness that’ll transport you straight to the Mediterranean. Today, we’re diving into the delicious world of Za’atar Chicken and Lentil Soup, a flavorful fusion of Middle Eastern spices and hearty ingredients.

Ingredients

• 1 lb boneless, skinless chicken breast or thighs
• 2 cups dried green or brown lentils, rinsed and drained
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp smoked paprika (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp freshly chopped za’atar (or substitute with dried oregano and thyme)
• 4 cups chicken broth, warmed
• 2 cups water
• 2 carrots, peeled and chopped (about 1 cup)
• 2 celery stalks, chopped (about 1 cup)

Instructions

1. Heat the olive oil in a large pot over medium heat (around 325F). Add the minced garlic and saut for about 1-2 minutes, or until fragrant.
2. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Remove from heat and set aside.

Tip: Don’t overcrowd the pot cook the chicken in batches if needed!

3. Add the cumin, smoked paprika (if using), salt, and black pepper to the pot and stir for about 1 minute, allowing the spices to bloom. Ah, magic happens!
4. Stir in the chopped za’atar and cook for another minute.

Tip: Don’t skip this step! Za’atar adds a depth of flavor you won’t want to miss.

5. Add the chicken broth, water, lentils, carrots, and celery to the pot. Bring the mixture to a boil, then reduce heat to low (around 180F) and simmer for about 20-25 minutes or until the lentils are tender.

Tip: Stir occasionally to prevent sticking you want that silky texture!

6. Add the browned chicken back into the pot and cook for an additional 5-7 minutes, or until heated through.

The result is a rich, aromatic soup packed with tender lentils, juicy chicken, and just the right amount of Middle Eastern magic. Serve hot, garnished with extra za’atar and a dollop of yogurt (if you’re feeling fancy). This recipe makes about 4-6 servings perfect for a cozy night in or a delicious meal prep option!

Za’atar Grilled Chicken with Charred Eggplant

Vacation vibes are in the air (or should I say, in the kitchen?!) and that means we’re trading in our takeout menus for some serious grilling action! Today, I’m sharing a recipe that’s perfect for those end-of-summer cookouts: Za’atar Grilled Chicken with Charred Eggplant.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup za’atar spice blend (you can find this in most Middle Eastern markets or online)
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 2 large eggplants, sliced into 1-inch thick rounds
• 2 cloves garlic, minced
• 2 lemons, juiced
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat (around 400F). While that’s heating up, let’s prep our chicken. In a small bowl, mix together za’atar, olive oil, salt, and pepper.
2. In a separate bowl, whisk together lemon juice and minced garlic. Yes, it sounds weird, but trust me, this will make the eggplant pop!
3. Brush both sides of the chicken breasts with the za’atar mixture, making sure to coat evenly. Don’t be shy we want that flavor to stick! Set aside for now.
4. Grill those eggplant slices for about 3-4 minutes per side, or until they’re nice and charred. You know what I mean… the ones with those beautiful, dark lines? Those are the winners!
5. While the eggplant is getting its grill on, throw the chicken breasts onto the grill. Cook for about 5-6 minutes per side, or until it reaches an internal temperature of 165F. Don’t overcook we want that juicy goodness to stay intact!
6. Once both the chicken and eggplant are done, let them rest for a few minutes before slicing.
7. Time for the final touches! Slice the grilled chicken into strips, then top with chopped parsley and a squeeze of lemon juice. Meanwhile, arrange those charred eggplant slices on a platter or individual plates.

Now it’s time to bring it all together: serve that glorious Za’atar Grilled Chicken on top of the smoky eggplant, garnished with some extra parsley and a drizzle of lemon juice. This combo is pure magic the za’atar adds this incredible depth of flavor, while the charred eggplant provides a satisfying crunch. Give it a try and thank me later!

Za’atar Chicken and Halloumi Skewers

Oh joy, oh bliss! It’s finally summer, and you know what that means… GRILL SEASON IS UPON US! I mean, don’t get me wrong, we’ve been enjoying some amazing eats all year round, but there’s just something special about firing up the grill on a balmy summer evening. And today, I’m sharing with you my absolute favorite skewer recipe – Za’atar Chicken and Halloumi Skewers! These babies are perfect for your next backyard BBQ or potluck gathering, and trust me, they’ll be the star of the show.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
• 1 block halloumi cheese (about 8 ounces), sliced into 1/2-inch thick rounds
• 1/4 cup za’atar spice mix
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon honey
• Salt and pepper, to taste
• 10-12 bamboo skewers, soaked in water for at least 30 minutes

Instructions

1. Preheat your grill to medium-high heat (about 400F). If you’re using a gas grill, make sure to preheat it with the lid closed for at least 10-15 minutes. For charcoal enthusiasts, get that coals fired up and ready to roll!
2. In a large bowl, whisk together olive oil, za’atar spice mix, garlic, lemon juice, and honey until well combined. Add the chicken pieces and toss to coat evenly with the marinade. Let it sit for at least 15-20 minutes, or up to 30 minutes in the fridge.
3. Meanwhile, thread a piece of chicken onto each skewer, followed by a slice of halloumi cheese, and finally another piece of chicken. Repeat this pattern until your skewers are nicely balanced with about 3-4 pieces per skewer.
4. Brush the grill grates with olive oil to prevent sticking, then carefully place the skewers on the grill. Cook for 8-10 minutes per side, or until the chicken is cooked through and the halloumi cheese is golden brown and slightly charred.
5. Remove the skewers from the grill and let them rest for a few minutes before serving. Pro tip: To avoid burning your halloumi cheese, make sure to cook it on medium heat. You want it to melt and get all gooey, but not burnt to a crisp!

Now that you’ve devoured (pun intended) this recipe, let’s talk about the magic that happens when these skewers hit your taste buds. The crispy za’atar-spiced chicken pairs perfectly with the creamy halloumi cheese, creating a match made in heaven! To take it up a notch, try serving them with a side of fresh pita bread and a dollop of tzatziki sauce for dipping.

Za’atar Chicken Meatballs with Tomato Sauce

Jumping into the weekend like it’s nobody’s business? Well, you’ve come to the right place! Today we’re making a Middle Eastern-inspired masterpiece that’ll transport your taste buds to the Mediterranean coast. Say hello to our Za’atar Chicken Meatballs with Tomato Sauce – a flavorful fusion of herbs, spices, and juicy goodness.

Ingredients

• 1 lb ground chicken
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp za’atar spice blend (or make your own mix of thyme, oregano, marjoram, and sumac)
• 1/2 cup all-purpose flour
• 1 egg
• 1/4 cup plain Greek yogurt
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese (optional)
• 2 cups marinara sauce (homemade or store-bought)
• Salt and pepper, to taste

Instructions

1. Mix the ground chicken with olive oil, garlic, za’atar, flour, egg, yogurt, parsley, and Parmesan cheese (if using) in a large bowl until just combined. Be gentle, or you’ll end up with tough meatballs! Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Preheat your oven to 400F (200C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
3. Use your hands to shape the chilled chicken mixture into meatballs, about 1 1/2 inches in diameter. You should end up with around 20-25 meatballs. Place them on the prepared baking sheet, leaving a little space between each one to allow for even cooking.
4. Bake the meatballs in the preheated oven for 18-20 minutes or until they’re cooked through and lightly browned on the outside. While the meatballs are baking, warm up your marinara sauce over low heat on the stovetop or in the microwave.
5. Once the meatballs are done, carefully place them into a large skillet with the warmed marinara sauce. Toss to coat the meatballs evenly and let them simmer for about 2-3 minutes to absorb all that flavorful goodness.
6. Remove the skillet from heat and season with salt and pepper to taste. Serve immediately over pasta, rice, or as a snack on its own – your choice!

When you take your first bite of these Za’atar Chicken Meatballs with Tomato Sauce, the aromatic za’atar will transport you to the Mediterranean coast. The juicy chicken meatballs are perfectly balanced by the rich marinara sauce and crunchy texture from the fresh parsley. To elevate this dish even further, try serving it in a hollowed-out pita or as part of a mezze platter with creamy hummus and crispy pita chips.

Za’atar Chicken and Quinoa Bowl with Tahini Dressing

Welcoming the weekend with a flavorful and nutritious bowl that’s sure to become your new obsession – Za’atar Chicken and Quinoa Bowl with Tahini Dressing! This Middle Eastern-inspired dish is packed with aromatic spices, creamy tahini sauce, and perfectly cooked quinoa. It’s the perfect remedy for a busy week.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 2 tablespoons za’atar spice mix
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup quinoa, rinsed and drained
• 2 cups water or vegetable broth, warmed
• 1/4 cup tahini paste
• 2 tablespoons freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Chopped fresh parsley or cilantro for garnish (optional)

Instructions

1. In a large bowl, whisk together za’atar spice mix, cumin, smoked paprika (if using), salt, and black pepper. Add the chicken breasts and toss to coat evenly.
2. Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting any excess liquid drip off. Cook for 5-6 minutes per side or until cooked through. Transfer the chicken to a plate and let rest for 5 minutes before slicing into strips.
3. In the same skillet, add the quinoa and cook for 2-3 minutes, stirring frequently, until lightly toasted. Add the warmed water or broth, bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes or until tender and fluffy.
4. In a blender or food processor, combine tahini paste, lemon juice, garlic, salt, and 2 tablespoons of water. Blend until smooth and creamy, adding more water as needed to achieve the desired consistency.
5. To assemble the bowls, divide the cooked quinoa between two bowls. Top with sliced chicken, drizzle with tahini dressing, and garnish with chopped fresh herbs (if using).

This dish is a symphony of textures – creamy tahini sauce, fluffy quinoa, and tender chicken all come together in perfect harmony. The za’atar spice mix adds a deep, aromatic flavor that complements the bright citrus notes from the lemon juice. It’s a match made in heaven!

Summary

Dive into the world of za’atar chicken with our collection of 20 flavorful recipes! This roundup offers something for every occasion, from weeknight dinners to special gatherings. We hope you enjoy trying these delicious dishes and share your favorites in the comments below. Don’t forget to pin your must-try recipes on Pinterest!