Za'atar-Spiced Chicken with Tabbouleh, Roasted Cauliflower & Tzatziki (Blue Apron)
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Ingredients
- 4 boneless, skin-on chicken breasts
- 1 1/4 cups bulgar
- 1/2 cup plain greek yogurt
- 4 oz spinach
- 1 lemon, quartered & de-seeded
- 1 head cauliflower
- 1 clove garlic, minced into a paste
- 1 persian cucumber (or just a very small cucumber)
- 2 Tbsp Za'atar
- Olive oil
- salt & pepper
Details
Servings 4
Preparation time 10mins
Cooking time 40mins
Preparation
Step 1
1. Preheat oven to 450. Heat large pot of salted water to boiling on high. Once boiling, add the bulgar and cook 12-14 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2. While the bulgar cooks, cut the cauliflower into bite-sized pieces. Grate the cucumber. Mince the garlic.
3. In small bowl, combine yogurt, grated cucumber, garlic paste, and juice of 2 lemon wedges. Season with salt & pepper to taste.
4. While the bulgar continues to cook, place cauliflower on sheet pan. Drizzle with olive oil and season with salt & pepper, and 1 Tbsp Za'atar. Toss to thoroughly coat. Arrange in single, even layer and roast, stirring halfway through, 18-20 minutes, or until lightly browned and tender when pierced with a fork. Remove from oven and transfer to serving dish. Set aside in warm place.
5. While the cauliflower roasts, pat the chicken dry with paper towels; season on both sides with salt, pepper & 1 Tbsp Za'atar.
6. In large nonstick pan, heat 1 Tbsp olive oil on medium-high until hot. Add the seasoned chicken, skin sides down. Cook, loosely covering the pan, 4-6 minutes per side, or until browned and cooked through. Transfer to serving dish and set aside in a warm place. Leave any browned bits (or fond) in the pan.
7. While the cauliflower continues to roast, add 1 tsp olive oil to the pan of reserved fond and heat on medium-high until hot. Add the spinach and cook, stirring occasionally, 1-2 minutes, or until wilted.
8. Transfer cooked bulgar to the pan. Add the juice of the remaining 2 lemon wedges and a drizzle of olive oil. Stir to combine; season with salt & pepper. Transfer to serving dish.
9. Serve with tabbouleh, cooked chicken, roasted chicken & tzatziki.
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