Za’tar chicken with tahini yoghurt
1 tbs, coarsley chopped
Skinless chicken breast
540 g, (buy 600g), fat trimmed
99% fat-free plain Greek yoghurt
1 cup(s), (240g)
2 tbs, finely chopped
Canned chickpeas, rinsed and drained
1 400g can
250 g, coarsley chopped
1 medium, thinly sliced
Fresh flat-leaf parsley
1 medium, cut into wedges to serve
- Combine thyme, sumac, cinnamon and sesame seeds in a bowl. Set za'atar aside.
- Cut each chicken breast horizontally into 2 thin fillets. Brush chicken with 1 teaspoon oil and sprinkle with za'atar.
- 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.
- 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.