Target: 6 × 4 inches · landscape

Za’atar Chicken with Bulgur Pilaf

45 min · 4 servings

Ingredients

□ 1 1/2 lb boneless, skinless chicken thighs

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□ 2 medium lemons

□ 3 garlic cloves, finely grated

□ 2 tbsp olive oil, divided

□ 2 tbsp za’atar seasoning, divided

□ 1 1/4 tsp kosher salt, divided

□ 1/3 cup sliced almonds

□ 1/4 cup chopped fresh parsley

□ 3 scallions, thinly sliced

□ 1 medium cucumber, diced

□ 2 medium tomatoes, diced

□ 1/4 tsp freshly ground black pepper

1. Coat chicken with lemon, garlic, oil, za’atar, salt, and pepper. Toast almonds in a dry saucepan; set aside.

2. Bulgur: 1 cup + 1 1/2 cups stock, simmer 12 min. Quinoa: 1 cup + 2 cups stock, 15 min. Couscous: 1 cup + 1 1/4 cups stock, steep 5 min.

3. Sear chicken 5–7 minutes per side to 165 F; rest 5 minutes and slice.

4. Fold herbs, scallions, almonds, lemon, and za’atar through the chosen grain. Toss cucumber and tomato lightly; serve with chicken.

Cook’s note: Keep bulgur as the default; choose either quinoa or couscous only when bulgur is unavailable.