Photo of Za’tar chicken with tahini yoghurt by WW

Za’tar chicken with tahini yoghurt

3 - 7
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
Middle Eastern herbs and spices transform plain old chicken breast into a magical dish.


Fresh thyme

1 tbs, coarsley chopped

Ground sumac

2 tsp

Ground cinnamon

1½ tsp

Sesame seeds

2 tsp

Skinless chicken breast

540 g, (buy 600g), fat trimmed

Olive oil

1 tbs

99% fat-free plain Greek yoghurt

1 cup(s), (240g)


1 tbs

Fresh mint

2 tbs, finely chopped

Lemon juice

2 tbs

Canned chickpeas, rinsed and drained

1 400g can

Cherry tomatoes

250 g, coarsley chopped

Red capsicum

1 medium, thinly sliced

Fresh flat-leaf parsley

1 cup(s)


1 medium, cut into wedges to serve


  1. Combine thyme, sumac, cinnamon and sesame seeds in a bowl. Set za'atar aside.
  2. Cut each chicken breast horizontally into 2 thin fillets. Brush chicken with 1 teaspoon oil and sprinkle with za'atar.
  3. Preheat a chargrill or barbecue grill over medium-high heat. Cook chicken for 3 minutes each side or until browned and cooked through. Transfer to a plate. Cover chicken with foil and set aside to rest for 5 minutes before serving.
  4. Meanwhile, combine yoghurt, tahini, mint and half the juice in a small bowl. Combine chickpeas, tomatoes, capsicum, parsley and remaining oil and juice in a large bowl. Serve chicken with chickpea salad, tahini yoghurt and lemon wedges.