The Mediterranean Sea is surrounded by a million great cuisines, and they all seem to share a similar freshness in ingredients in flavors. This recipe uses Za’atar, garlic, lemon, and yogurt to make a marinade that tenderizes and flavors your chicken breast. If you have never tried it before, Za’atar is a spice mixture from the Middle East that is a blend of sesame, sumac, and other spices like thyme, oregano, and more. It’s aromatic, earthy, and a delicious way to season your food without using a large amount of salt. You can find Za’atar blends in many quality grocery stores, as well as at Lake Geneva Country Meats, where we carry the Urban Accents Marrakesh Za’atar blend.
What really makes this recipe complete, however, is the fresh tomato cucumber salad that is served alongside the chicken. If you have fresh produce from your garden or farmer’s market, the salad will be absolutely amazing. The end result is a recipe that’s a bright and flavorful taste of summer. Make sure you have fresh lemon to squeeze on top of the dish to really make the flavors sing!
What do you think of this recipe? Have you enjoyed Za’atar before? What’s your favorite use for this spice blend? Let us know in the comments below!
- 1 LGCM Boneless Skinless Chicken Breast
- 2 cup Greek Yogurt
- 2 Tbsp Lemon Juice
- 3 clove Garlic (minced)
- 2 Tbsp Urban Accesnts Marrakesh Za’atar Spice Blend (or similar)
- 1 Cucumber (sliced in half)
- 1 pint(s) Cherry Tomatoes (then cut into pieces)
- 1/2 Red Onion (cut in half)
- 1 Tbsp Italian Seasoning (sliced thinly)
- 2 Tbsp Olive Oil (or fresh herbs like dill or parsley if you prefer)
- 1 Tbsp Red Wine Vinegar
- 1 tsp Salt
- 1/2 tsp Black Pepper
Fillet the chicken breasts by placing the chicken breast onto a cutting board. Using a sharp knife, slice the breast horizontally into two even pieces. Filleting the chicken will help the chicken cook more evenly, and allow for more flavor absorption from the marinade.
Combine the greek yogurt, lemon juice, garlic, and Za’atar spice blend. Rub this marinade all over the chicken breasts, then cover in plastic wrap, and let sit in refrigerator for at least one hour.
While the chicken is marinating, make the Tomato Cucumber salad by combining all other ingredients in a bowl and mix together. Set aside in refrigerator to rest.
After the chicken has marinated, heat your grill to medium high heat. Once the grill is hot, place the chicken (with the yogurt marinade still on the meat) directly over the heat, and cook for approximately 4 minutes per side, flipping only once, until the chicken reaches 165ºF.
Once the chicken is done cooking, remove from grill, slice, and serve with the salad on the side with lemon wedges to squeeze on top. Feta cheese is an optional addition to either the salad, or on top of the chicken.
This recipe can also be served as a bowl on top of rice or chickpeas or with pita bread on the side. Enjoy!