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Za'atar roasted chicken and eggplant bowls on a white plate with a jar of green tahini sauce on the side.

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

  • Author: Ally Milligan
  • Prep Time: 15 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 40 minutes
  • Yield: 2 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: Middle Eastern

Description

A simple, healthy meal prep recipe! Za’atar roasted chicken and eggplant bowls with quinoa and green tahini sauce. Gluten-free.


Ingredients

Scale

Chicken

  • 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)

Eggplant

  • 1/2 medium eggplant, cubed
  • extra virgin olive oil
  • salt and pepper to taste
  • 1 tablespoon za’atar (see notes)

Quinoa

  • 1/2 cup uncooked quinoa

Green Tahini Sauce

  • 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

Instructions

  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.


Notes

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

Keywords: za'atar chicken, za'atar eggplant, green tahini sauce, za'atar recipe