Meal Kit

Za'atar Spiced Chicken Pita Platter

With Tzatziki Sauce and Cucumber Tomato Salad

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Wheat, Soy

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Za'atar is a Middle Eastern blend of spices as ancient as the pyramids, but still popular today in Palestinian and Israeli cuisine. It's usually made with dried thyme, oregano, toasted sesame seeds and sumac, a reddish dried berry that adds a lemony note. Here, a chicken breast gets a major flavor boost with the floral perfume from za'atar. The fresh, tomato-cucumber salad and creamy yogurt sauce round out this delicious low-calorie meal.

In Your Box (serves 2)

  • 2 Boneless Skinless Chicken Breasts
  • 1 English Cucumber
  • 1 Red Onion
  • Info
    5⅓ oz. Plain Greek Yogurt
  • 5 oz. Grape Tomatoes
  • 1 Lemon
  • 4 Parsley Sprigs
  • 1 Tbsp. Za'atar Spice
  • 1 Garlic Cloves
  • Info
    2 Pita Flatbread

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 3 Mixing Bowls
  • 1 Baking Sheet
  • 1 Box Grater
  • 1 Medium Pan
  • 1 Wire-Mesh Strainer

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Marinate the Chicken

    Preheat oven to 375 degrees and prepare a baking sheet with aluminum foil. Rinse chicken breasts and pat dry. Place in a bowl or large re-closable plastic bag. Add 1 Tbsp. of olive oil, ¼, tsp. salt, and 2 tsp. of za'atar spice. Toss to coat evenly and marinate for 10-15 minutes.

  2. 2

    Prepare the Ingredients

    Rinse all produce and pat dry. Cut the ends off cucumber, slice in half lengthwise, and remove seeds with a spoon. Cut one half of the cucumber into ½" dice. Grate the other half on a box grater and let drain in a wire mesh strainer. Peel, halve, and slice about ¼ of onion into very thin strips (feel free to use more if you love onion.) Zest and halve lemon. Mince garlic. Stem parsley, reserve a few leaves for garnish and mince the rest. Halve the tomatoes.

  3. 3

    Make the Tomato-Cucumber Salad

    In a medium bowl, combine diced cucumber, tomatoes, red onion, lemon zest and juice from half a lemon. Season with a pinch of salt and pepper and mix thoroughly.

  4. 4

    Cook the Chicken

    Warm a medium pan over medium-high heat, when hot add 1 tsp. of olive oil and marinated chicken. Cook chicken for 5-6 minutes on each side until fully cooked and and a minimum internal temperature of 165 degrees is reached. Rest meat on a cutting board for 5 minutes, then cut into ½" slices.

  5. 5

    Make the Tzaziki and Toast Pita

    In a small bowl, combine yogurt, grated cucumber, minced garlic, half of the parsley, and juice of remaining lemon half. Mix thoroughly and season with a pinch of salt and pepper. Brush pita pieces with olive oil and season with remaining za'atar. Place on prepared baking sheet and toast in oven for 5 minutes until warm and pliable. Slice into six even pieces.

  6. 6

    Plate the Dish

    Arrange chicken slices and cut pita on the plate. Serve cucumber salad next to the pita. Place a generous dollop of the tzaziki on top of the chicken, or in a small bowl on the side, and garnish with reserved parsley leaves.

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