Name: Make-Your-Own Za’atar Chicken Bowl
Yield: Serves 4
Ingredients: roasted red pepper strips, crumbled feta cheese, chopped tomato, sliced Persian cucumbers, Kalamata olive slices, and pickled vegetables, for toppings; 4 cups [480 g] cooked freekeh or quinoa, at room temperature (optional); ½ cup [120 ml] extra-virgin olive oil; Green Tahini Dressing or Date Balsamic Dressing; Onion Relishs; 2 lb [910 g] boneless, skinless chicken thighs; 4 cups [80 g] mixed greens; ¼ cup [30 g] za’atar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

We get a big lunch crowd at our Industry City café and market, and za’atar chicken is far and away the most-ordered item on the menu. The chicken itself is really simple, but served over a freekeh or greens bowl and topped with your choice of extras, from Greek barrel-cured feta to Kalamata olive slices or house-cured turnips and cauliflower, it becomes more than the sum of its parts. Green Tahini and Date Balsamic are the dressings of choice, and a bit of red onion relish completes the mea