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Chicken with zaatar and tomato salad (gluten-free)

  • 20minutes

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Source: www.taste.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, C
MineralsCalcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 4 (about 180g each) chicken breasts on the bone

  3. 1/3 cup (80ml) olive oil

  4. 2 tbs zaatar*, plus extra to sprinkle

  5. 3 vine-ripened tomatoes, cut into wedges

  6. 1 cup flat-leaf parsley leaves

  7. 1/2 cup mint leaves

  8. 1 tbs white wine vinegar

  9. Thick Greek yoghurt, to serve

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 190°C.

  2. Place chicken breasts in a baking pan with 2 tablespoons of the oil and the zaatar. Rub the marinade onto the chicken, cover and and set aside in the fridge for 15 minutes.

  3. Place chicken in the oven and cook for 25 minutes or until cooked through.

  4. Place tomato and herbs in a bowl with vinegar and remaining oil. Season with salt and pepper and toss well.

  5. Place chicken on serving plates, drizzle with pan juices, top with a dollop of yoghurt and sprinkle with a little extra zaatar. Serve with salad.

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