Za'atar Crusted Chicken with Roasted Bell Pepper & Chickpea Medley

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tbsp Za'atar spice blend
• 1 medium Red bell pepper
• 1 medium Yellow bell pepper
• 1 can Canned chickpeas
• 1 tbsp Olive oil
• 0.5 tsp Garlic powder
• 0.25 tsp Salt
• 0.25 tsp Black pepper
• 1.5 tbsp Tahini
• 2 tbsp Fresh lemon juice
• 2 tbsp Water
• 1 small Garlic clove
• 2 tbsp Fresh parsley

Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, combine the sliced bell peppers and drained chickpeas. Drizzle with 1 tablespoon of olive oil, sprinkle with garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Toss until evenly coated. Spread them in a single layer on the prepared baking sheet.
3. Roast the vegetables and chickpeas for 20-25 minutes, or until the peppers are tender-crisp and slightly charred, and the chickpeas are lightly golden. Toss halfway through cooking.
4. While the vegetables are roasting, prepare the chicken. Pat the chicken breasts dry with paper towels. Place them on a cutting board, cover with plastic wrap, and lightly pound them to an even thickness (about 3/4 inch). This ensures even cooking.
5. Sprinkle both sides of the chicken breasts generously with Za'atar spice blend, pressing gently to adhere. Season lightly with a pinch of salt and pepper.
6. Heat a large non-stick skillet over medium-high heat. Once hot, add the Za'atar crusted chicken breasts. Sear for 4-5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). If chicken is thicker, you can transfer the skillet to the oven with the vegetables for the last 5-7 minutes of roasting.
7. While chicken cooks, prepare the tahini drizzle: In a small bowl, whisk together tahini, fresh lemon juice, 2 tablespoons water, and minced garlic. If the mixture is too thick, add a little more water, 1 teaspoon at a time, until it reaches a pourable, creamy consistency. Season with a tiny pinch of salt.
8. Once cooked, remove chicken from the skillet and let it rest for a few minutes before slicing diagonally into strips.
9. Divide the roasted bell pepper and chickpea medley between two plates. Top each with sliced Za'atar crusted chicken. Drizzle generously with the lemon-tahini sauce and garnish with fresh chopped parsley. Serve immediately.

Nutrition (per serving)