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This dish takes classic Za’atar chicken and gives it a fresh, modern lift by serving it alongside a roast cauliflower salad tossed with herbs, toasted seeds, and lemon. The chicken comes out beautifully fragrant with its Za’atar crust, while the cauliflower adds earthy sweetness balanced by zesty citrus. It’s a recipe that looks impressive yet is simple enough for a weekday dinner.
Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes
4 chicken breasts (skin-on if possible for extra crispness)
3 tbsp Greenfields Za’atar
2 tbsp olive oil
Juice and zest of 1 lemon
1 large cauliflower, broken into florets
1 red onion, sliced into wedges
2 tbsp Olive Oil
1 tsp Greenfields Ground Cumin
1 tsp Greenfields Sumac
50g pomegranate seeds
30g toasted almonds or pistachios, roughly chopped
Small bunch fresh parsley, chopped
Small bunch fresh mint, chopped
Salt and cracked black pepper to taste
Preheat the oven to 200°C (fan 180°C).
In a bowl, rub the chicken breasts with Za’atar, olive oil, lemon zest, and a pinch of salt. Leave to marinate while prepping the veg.
Place cauliflower florets and red onion wedges on a baking tray. Toss with olive oil, cumin, sumac, salt, and pepper. Roast for 25 minutes, turning halfway, until golden and tender.
Heat a griddle or frying pan over medium-high heat. Cook the chicken breasts for 6–8 minutes per side until golden and cooked through (juices should run clear). Rest for 5 minutes before slicing.
In a large bowl, toss the roasted cauliflower and onion with parsley, mint, and a squeeze of lemon juice. Scatter with pomegranate seeds and toasted nuts.
Serve the Za’atar chicken sliced over the cauliflower salad with extra lemon wedges on the side.
Calories: 430 kcal
Protein: 36g
Carbohydrates: 22g
Fat: 22g
Fibre: 7g
Salt: 1.6g
Za’atar chicken and salad together are a match made in heaven
The ingredients used in this recipe could also be used to create…
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