Photo of Za'atar and orange chicken with tabouli salad by WW

Za'atar and orange chicken with tabouli salad

SmartPoints® value per serving
Total Time
1 hr 5 min
30 min
20 min
Be prepared to land on cloud nine with this phenomenal Middle Eastern inspired dish


Baby potato

600 g, (kipfler), scrubbed


2 tbs, (cracked wheat)

Cherry tomatoes

250 g, quartered

Fresh flat-leaf parsley

1 cup(s), coarsely chopped

Fresh mint

½ cup(s), coarsely chopped

Green shallot(s)

2 individual, thinly sliced

Olive oil

1 tbs

Lemon juice

cup(s), (80ml)

Skinless chicken breast

600 g, sliced thickly lengthways

Orange rind

1 tbs, finely grated

Za'atar seasoning

3 tbs

Dried saffron

¼ tsp, (pinch)

99% fat-free plain natural yoghurt

¾ cup(s), (180g)


1 clove(s), crushed

Oil spray

1 x 3 second spray(s)


  1. Boil, steam or microwave potatoes until tender. Drain and thickly slice. Place burghul in a small bowl. Cover with boiling water and stand for 10 minutes or until softened. Drain, squeezing out excess liquid. Place in a large bowl with cherry tomatoes, parsley, mint, shallots, oil and ¼ cup (60ml) lemon juice, mixing well to combine. Season with salt and freshly ground black pepper and set aside.
  2. Place chicken on a board or plate. Sprinkle both sides with orange rind and za’atar seasoning. Lightly spray a barbecue or chargrill pan and heat over medium-high heat. Add spice-rubbed chicken and potatoes and cook, turning occasionally, for 7–10 minutes or until chicken is cooked through and potatoes are charred.
  3. Combine 1 tablespoon boiling water and saffron in a small heatproof bowl. Stand for 5 minutes. Stir in yoghurt, remaining juice and garlic. Season with salt and freshly ground pepper. Serve chicken and potatoes with tabouli salad and yoghurt mixture.


Za’atar is a Middle Eastern spice mix available from major supermarkets and delicatessens. Use dukkah seasoning or sumac instead.