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Za'atar-Spiced Chicken

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Za'atar-Spiced Chicken Za’atar-Spiced Chicken with Tabbouleh, Roasted Cauliflower & Tzatziki In this dish, you’ll serve pan- seared chicken—coated in the Middle Eastern spice blend za’atar—with homemade tzatziki, a cooling sauce of seasoned Greek yogurt. Ours combines yogurt with lemon juice, grated cucumber and garlic paste (made by mincing and smashing a clove). Use the tzatziki as a topping for the chicken and cauliflower, or stir it into the tabbouleh. Either way, it adds creamy richness to every bite! Ingredients 4 Skin-On, Boneless Chicken Breasts 1½ Cups Bulgur ½ Cup Plain Greek Yogurt 3 Ounces Baby Spinach 2 Lemons 1 Head Cauliflower 1 Clove Garlic 1 Persian Cucumber 1 Large Bunch Mint 1 Large Bunch Parsley Knick Knacks 2 Tablespoons Za’atar Makes 4 Servings About 555 Calories Per Serving Cooking Time: 25 to 35 minutes For cooking tips & tablet view, visit blueapron.com/recipes/fp54 Recipe #54 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/fp54 1 2 Cook the bulgur: Prepare the ingredients & make the tzatziki: Heat a large pot of salted water to boiling on high. Once boiling, While the bulgur cooks, preheat the oven to 450°F. Wash and dry add the bulgur and cook 12 to 14 minutes, or until tender. Turn off the fresh produce. Remove the chicken from the refrigerator to the heat. Drain thoroughly and return to the pot. bring to room temperature. Cut out and discard the cauliflower core; cut the head into small florets. Grate the cucumber. Quarter and deseed the lemons. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Pick the parsley and mint leaves off the stems; discard the stems. In a medium bowl, combine the garlic paste, grated cucumber, yogurt and the juice of 2 lemon wedges; season with salt and pepper to taste. 3 4 Roast the cauliflower: Cook the chicken: Place the cauliflower on a sheet pan; drizzle with olive oil and Pat the chicken dry with paper towels; season on both sides with season with salt, pepper and half the za’atar. Toss to thoroughly salt, pepper and the remaining za’atar. In a large pan (nonstick, coat. Arrange in a single, even layer and roast in the oven, stirring if you have one), heat 1 tablespoon of olive oil on medium-high halfway through, 18 to 20 minutes, or until golden brown. Transfer until hot. Add the seasoned chicken, skin sides down. Cook 4 to 6 to a serving dish. minutes per side, or until browned and cooked through. Transfer to a serving dish and set aside in a warm place, leaving any browned bits (or fond) in the pan. 5 6 Make the tabbouleh: Serve your dish: Add 1 teaspoon of olive oil to the pan of reserved fond. Heat Garnish the tabbouleh, cooked chicken and roasted cauliflower on medium-high until hot. Add the spinach and cook, stirring with the mint and parsley. Serve with the tzatziki on the side. occasionally, 1 to 2 minutes, or until wilted. Transfer to the pot Enjoy! of cooked bulgur. Stir in a drizzle of olive oil and the juice of the remaining lemon wedges. Toss to coat and season with salt and pepper to taste. Transfer to a serving dish. .
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