Za’atar Chicken Recipe

Ingredients:

2 lbs boneless, skinless chicken breasts

•1.5 lbs baby potatoes, halved (or quartered if large)

•1 red onion, peeled and sliced into thin slivers

•4–5 garlic cloves, smashed

•1 lemon, thinly sliced into rounds (remove seeds)

• 1/2 cup green Castelvetrano olives, pitted

•1 cup chicken broth (or water with a bouillon cube)

• 1/4 cup extra virgin olive oil

• 1/2 cup plain Greek yogurt

•2–3 tbsp za’atar spice blend

•1 tbsp fresh dill, chopped (or 1 tsp dried)

• 1 tsp dried thyme

•1 tbsp fresh mint, chopped (optional)

•1.5 tsp kosher salt

• 1/2 tsp black pepper

Instructions:

1. Prep the ingredients: Peel and thinly slice the red onion. Smash the garlic cloves. Slice the lemon into thin rounds and remove any seeds. Halve the potatoes (or quarter if large). Roughly chop any fresh herbs if using.

2. Combine in slow cooker: Add the chicken breasts to the bottom of the slow cooker. Layer in the potatoes, onions, garlic, lemon slices, and olives. In a small bowl, whisk together the olive oil, Greek yogurt, za’atar, dill, thyme, mint (if using), salt, and pepper. Pour this yogurt-herb mixture over the chicken and vegetables. Pour the chicken broth over everything to keep it moist while cooking.

3. Cook: Cover and cook on LOW for 8 hours.

4. To serve: Gently shred or slice the chicken (it will be very tender). Serve with brown rice, couscous, or warm pita bread. Pair with hummus, tzatziki, or other dips and a simple cucumber-tomato salad for a full mezze-style spread.

Optional Add-Ons:

•Sprinkle with crumbled feta or a drizzle of tahini before serving.

•Add chopped fresh parsley or cilantro at the end for brightness.

•Spice it up with a pinch of Aleppo pepper or chili flakes if desired.

Let me know if you’d like a printable version or a meal-prep variation!