Za’tar chicken with tahini yoghurt
3
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Middle Eastern herbs and spices transform plain old chicken breast into a magical dish.
Ingredients
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, unsweetened
1 cup(s), (240g)
Tahini
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)
Lemon(s)
1 medium, cut into wedges to serve
Instructions
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.
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