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One bowl of za'atar chicken: sliced golden chicken breast speckled with green za'atar over fluffy couscous with chickpeas, diced cucumber and tomato, red onion, parsley and a drizzle of… (AI-generated photo)

Batch and prep

Za'atar Chicken and Couscous Bowls

Herby za'atar chicken, couscous, chickpeas, tahini yogurt.

30 min total22 min activeMakes 4 bowls
High-proteinMethod in Pro

Za'atar, the thyme, sesame and sumac blend from the eastern Mediterranean, turns plain chicken breast into something fragrant and tangy. Couscous takes five minutes, and a crisp chopped salad and tahini yogurt finish the bowls. They pack well for three or four days.

Ingredients

For 4 bowls.

Chicken

  • 2 lb boneless skinless chicken breasts
  • 2 tablespoons za'atar
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice

Couscous

  • 1 cup couscous
  • 1 1/4 cups boiling water

Salad

  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, finely diced
  • 1/4 cup chopped fresh parsley

Tahini yogurt

  • 1/2 cup plain nonfat Greek yogurt
  • 1 tablespoon tahini
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons water

Method

  1. Heat the oven to 425°F. Rub the chicken with the za'atar, oil and lemon juice on a sheet pan.

  2. Roast 18 to 20 minutes until 165°F. Rest 5 minutes, then slice.

    Oven 425°F165°F inside

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Tips

  • Za'atar blends often contain salt, so go easy on extra.
  • Fluff couscous with a fork, never a spoon, so it stays separate.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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