Za'atar Roasted Chicken and Eggplant Bowls with Green Tahini Sauce

Za'atar Roasted Chicken and Eggplant Bowls with Quinoa and Green Tahini | Gluten-Free, Dairy-Free | Loveleaf Co.

The secret to balancing the whole simple-but-never-boring meal prep game? Trying out new recipes and ingredients on the reg. It's pretty much my meal prep philosophy. Because "Sunday prep hour" is doable but "Sunday prep day" is not (...who's with me?). And the chicken-rice-broccoli combo is boring with a capital B ( I'll just grab a panini at work).

This za'atar roasted chicken and eggplant bowl is simple to make but has something a little #fancy to spice it up. That something? Pistachio za'atar (!). And magical green tahini sauce that literally takes two minutes to blend together (scout's honor).

Pistachio za'atar is my favorite take on the classic Middle Eastern seasoning blend. Just add some coarsely chopped roasted pistachios to your favorite za'atar. Or you can make your own from scratch. Once you have your blend, use it generously. On these za'atar roasted chicken bowls and everything else (literally). I list some of my favorite ways to use it here.

Now, the magical green tahini sauce. I used parsley in this version, but any green soft herbs will do (think cilantro and mint). It's the perfect way to use up leftover herbs.

Za'atar Roasted Chicken and Eggplant Bowls with Quinoa and Green Tahini | Gluten-Free, Dairy-Free | Loveleaf Co.

Za'atar Roasted Chicken
and Eggplant Bowls with Green Tahini



  • 2 small boneless, skinless chicken breasts

  • 2 garlic cloves, crushed

  • 1 tablespoons olive oil

  • juice of 1/4 lemon

  • 1/4 lemon, sliced

  • 1/4 red onion, thinly sliced

  • salt and pepper

  • 1 tablespoon za’atar (see notes)


  • 1/2 medium eggplant, cubed

  • extra virgin olive oil

  • salt and pepper to taste

  • 1 tablespoon za’atar (see notes)


  • 1/2 cup uncooked quinoa


  • 1/4 cup tahini paste

  • 2 tablespoons warm water

  • juice of 1/2 lemon

  • 1 garlic clove

  • salt and pepper

  • 1/2 cup flat leaf parsley leaves


  1. Preheat the oven to 400 degrees F.

  2. Make the chicken. In a mixing bowl, combine the garlic, olive oil, lemon juice, lemon slices, red onion, and a bit of salt and pepper. Add the chicken to the bowl and toss to coat. Cover and place the chicken in the fridge for at least 20 minutes. Transfer the chicken breasts and the marinade to a baking dish. Sprinkle the chicken with 1 tablespoon of za'atar and bake for 25-30 minutes until cooked through.

  3. Roast the eggplant. Arrange the cubed eggplant on a rimmed baking sheet. Drizzle with a bit of olive oil and toss to coat. Sprinkle 1 tablespoon of za'atar on the cubes and roast the eggplant for 20 minutes, flipping halfway through.

  4. Cook the quinoa. Cook the quinoa according to package instructions.

  5. Make the tahini sauce. Add the tahini, water, lemon juice, garlic cloves, and a sprinkle of salt and pepper to a high-speed blender. Blend until smooth and creamy (you may need to add a bit more water to thin it out). Add in 1/2 cup parsley leaves and blend again until creamy. Remove and store in a jar in the fridge.

  6. Assemble the bowls. Slice the cooked za’atar roasted chicken. Divide the roasted chicken, eggplant, and cooked quinoa between two bowls. Drizzle each serving with some of the tahini sauce and garnish with extra chopped parsley.


Any za'atar seasoning will work or you can make your own pistachio za'atar here.

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