Za’atar Chicken Thighs with Zucchini Corn Salad

An easy weeknight meal with the flavors of summer

Za’atar is one of my go-to spices. It’s earthy, warm and pairs well with all things savory. Za’atar is a blend of herbs, sesame seeds, and sumac and is a popular spice blend in Middle Eastern cooking. You can certain create your own blend but I prefer to buy it already made up.

This salad is a blend of peppery arugula, sweet corn and zucchini. I dressed it with lemon juice and olive oil along with za’atar, salt and pepper. I saute the vegetables to give an added nuttiness to the corn.

Save time prepping garlic by using a smaller grater or zester. This will ensure an even mince. No one likes biting into big pieces pieces of garlic!

For the chicken, I prefer to bake it but you could certainly pan roast it as well. Brown the chicken in avocado oil, at a high heat. Then lower the heat and cover the pan to allow it to cook through.

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Za’atar Chicken Thighs with Zucchini Corn Salad

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine Israeli
Servings 2

Ingredients
  

  • 4 Chicken Thighs bone in, skin on
  • 1 tbsp Avocado Oil
  • 1 tbsp Za’atar
  • Salt and Pepper to taste

For the Salad

  • 1 medium Zucchini sliced
  • 1 medium Yellow Onion diced
  • 1 clove Garlic minced
  • 1 10oz Bag Frozen Corn cooked according to package instructions
  • 1 tbsp Avocado Oil
  • 3 cups Arugula

For the Dressing

  • 1 tbsp Olive Oil
  • Juice of 1/2 a Lemon
  • 1 tbsp Za’atar

Instructions
 

For the Chicken

  • Preheat the oven to 375 degrees.
  • Place the chicken pieces on a baking sheet.
  • In a small bowl, combine the avocado oil, za’atar, salt, and pepper. Brush the chicken with oil and spice mixture.
  • Bake the chicken approximately 35 minutes, until the skin is golden brown and juices run clear.

For the Salad

  • In a skillet, heat the avocado oil over medium-high heat. Add the onions and cook until browned, about five minutes. Add the garlic, zucchini, and corn. Cook until the vegetables have browned, another five to seven minutes. Season with salt, pepper, and za’atar. Allow the mixture to cool slightly
  • In a large bowl, toss the arugula with the cooled vegetable mixture. Dress with the olive oil, lemon juice and finish with za’atar.
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