If za’atar isn’t yet part of your spice collection, now’s the time to give it a try! This Za’atar Chicken with Turmeric Roasted Cauliflower and Quinoa Pilaf is the perfect way to try it. It’s also sugar-free, gluten-free, and packed with protein.
- 2 uncooked boneless skinless chicken breasts
- 1 tbsp avocado oil
- 2 tbsp za’atar seasoning, divided (this is the one I currently have)
- 1/4 cup lemon juice
- 1 small head cauliflower, chopped into small florets
- 2 tbsp avocado oil
- juice of 1 lemon
- 1/2 tsp each garlic powder, ground turmeric and cumin, plus a few pinches of sea salt and black pepper
- 1/2 cup uncooked quinoa + 1 cup water or low sodium stock
- 1 cup each thinly sliced English cucumber and halved cherry tomatoes
- 1/4 cup raw cashews (option to dry toast them in a frying pan to enhance flavour)
- 2 tbsp minced fresh parsley
- 1 tbsp each extra virgin olive oil and fresh lemon juice
- sea salt and black pepper, to taste
- Marinade the chicken: In a large resealable bag, combine the oil, lemon juice, and 1 tbsp za’atar. Add the chicken and refrigerate at least 30 mins.
- When ready to cook, preheat the oven to 400F. Line 2 baking sheets with foil or parchment.
- Take the chicken out of the marinade and place it on one baking sheet. Generously shake the remaining za’atar on top, aiming to cover as much of each chicken breast as possible. Bake for 30 mins or until no longer pink inside.*
- Meanwhile, toss the cauliflower in all of its coating ingredients in a bowl. Once coated, pour them onto the other lined baking sheet. Roast for 30-40 minutes, or until crispy.** (You can do this while baking the chicken if your oven fits both pans. I recommend putting the cauliflower pan on top rack if you can’t fit them on the same one.)
- Make the quinoa pilaf: Cook quinoa in the water/stock according to package directions. This should take about 15-20 mins, and the majority of the liquid should be absorbed by the end. While it cooks, prepare the remaining ingredients for the pilaf.
- Drain any excess water off the quinoa and allow it to cool slightly. Toss it into a large bowl with the remaining ingredients and stir well to coat in oil and lemon juice. Season with salt and pepper if desired.
- Divide the quinoa pilaf between bowls, followed by the roasted cauliflower and chicken. (I like to slice it before plating.)
- Garnish with lemon and some extra parsley if desired, then serve.
- Cooking time will depend on the thickness of your chicken breasts. Smaller ones should take 25-30 mins whereas thicker ones may take closer to 40 mins.
- If you like, once the chicken is finished cooking, you can switch the oven setting to broil for the final minutes of cooking the cauliflower. Just keep an eye on it as it will get crispy fast!
- Category: dinner
- Method: roast
- Cuisine: Middle Eastern
Keywords: za'atar, chicken recipes, whole30, paleo, grain-free, gluten free, dairy free, high protein, sugar free