Za'atar Chicken with Tomato & Shallot Salad, Tri Colour Quinoa & Greek Yoghurt

25 min
450 calories

Simply grilled chicken breast with Za'atar spice mix; a flavourful spice blend used in many dishes throughout the Middle East. Paired with a simple summer salad, tri-colour quinoa for extra protein punch and creamy Greek yoghurt to top it off. Perfect for the nights you don't want to think too hard but still want to keep it healthy and delicious. Put your feet up and enjoy!

Number of servings

Ingredients

2 Chicken Breast
1 ¹⁄₂ Tsp Za'atar
2 Tomato (small)
1 Small Bunch Parsley & Mint
¹⁄₂ Cup Greek Yoghurt
1 Shallot
¹⁄₂ Cup Tri Colour Quinoa
1 Tsp Chicken Stock Concentrate
1 Tsp White Wine Vinegar
3g Pack Sugar

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Fry Pan
BBQ (Optional)
Pot
Sieve

1 Cook Quinoa

Rinse quinoa under cold water using a fine mesh strainer. Place quinoa, 1 cup water and chicken stock concentrate in a medium pot over high heat. Bring to a boil, then reduce heat to low and simmer until liquid has evaporated and quinoa is tender, about 10 minutes. Remove pot from heat, cover, and set aside to cool slightly.

Tip! If you are cooking on the BBQ, preheat the grill now.

2 Prepare Ingredients

Peel and finely slice the shallot and combine with the vinegar and sugar (optional), allow to sit while you prepare the rest of the meal. Crumble fetta. Pick parsley and mint leaves and roughly chop (discard stems). Medium dice tomatoes.

3 Cook Chicken

Sprinkle chicken with Za'atar, a little olive oil and a good pinch of salt and pepper. Heat oil in a fry pan over medium heat. Add chicken breast and cook 8 minutes before flipping and cooking a further 10 minutes until cooked to your liking. Remove chicken from heat and set aside.

Tip! Alternatively, you could cook the chicken on the BBQ, it would add a lovely smokey depth to the dish.

4 Toss Salad

In a bowl combine shallots, parsley and mint leaves (reserving a little for garnish), diced tomato and quinoa. Toss to combine well. Taste and adjust seasoning as necessary.

5 You Plate It

Divide quinoa and salad between plates. Top with chicken, a dollop of Greek yoghurt and garnish with any remaining parsley and mint. Enjoy!

Step-by-step instructions