Lemon Za’atar Chicken

Name: Lemon Za’atar Chicken with Green Goddess Dressing, Turmeric Quinoa, & Honey Roasted Carrots
Yield: 2 servings
Ingredients: 1/2 cup Quinoa; 12 oz Carrot; 4 tbsp Sour Cream; 1 unit Green Herb Blend; 2 unit Chicken Stock Concentrate; 1 Lemon; 1 tsp Turmeric; 1 clove Garlic; 2 tsp Honey; 10 oz Chicken Cutlets; 1 tsp Hot Sauce; 1 tbsp Za'atar Spice; 1 tsp Salt, tsp; tsp Black Pepper, tsp; 2 tsp Cooking Oil, tsp

with Green Goddess Dressing, Turmeric Quinoa, & Honey Roasted Carrots

By Recipe0 System

Za’atar is one of those spices that adds a bit of flare (and a whole lot of flavor) to pretty much any dish. Tonight, it’s dressing up chicken, marinated in a mix of the spice and lemon juice, for a tangy treat. We’re also seasoning quinoa with turmeric and roasted carrots with honey and lemon zest on the side. This meal is about to spice up your life.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1/2 cup Quinoa
12 oz Carrot
4 tbsp Sour Cream
1 unit Green Herb Blend
2 unit Chicken Stock Concentrate
1 Lemon
1 tsp Turmeric
1 clove Garlic
2 tsp Honey
10 oz Chicken Cutlets
1 tsp Hot Sauce
1 tbsp Za'atar Spice
1 tsp Salt, tsp
tsp Black Pepper, tsp
2 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Zest and quarter lemon (for 4 servings, zest one and quarter both). Peel and mince garlic. Trim, peel, and cut carrots into long, thin sticks (ours were 3 inches long and 1⁄3 inch wide). Finely chop parsley and chives.
2

Pat chicken* dry with paper towels. Add to a medium bowl along with Za’atar Spice, juice from two lemon wedges (four wedges for 4 servings), salt, and pepper. Turn chicken to coat. Set aside to marinate.
3

In a small pot, combine 1 cup water (2 cups for 4 servings), stock concentrates, half the garlic, half the turmeric (all for 4), and a pinch of salt. Bring to a boil, then stir in quinoa; cover and reduce heat to low. Cook until quinoa is tender and liquid has evaporated, 15-20 minutes.

Keep covered off heat until ready to serve.
4

While quinoa cooks, toss carrots on a baking sheet with a drizzle of oil; season with salt and pepper.

Roast on top rack until browned and tender, 15-20 minutes.
5

While carrots roast, in a small bowl, combine sour cream, parsley, chives, juice from remaining lemon, ½ tsp water, and remaining garlic to taste. Season with salt and pepper.
6

Heat a drizzle of oil in a large pan over medium heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly.
7

Drizzle roasted carrots with honey and hot sauce to taste. Sprinkle with lemon zest to taste; toss on sheet to coat. TIP: We recommend using tongs here.

Fluff quinoa with a fork and season with salt (we used ¼ tsp; ½ tsp for 4 servings) and pepper. TIP: For extra richness, stir in 1 TBSP butter.

Divide quinoa between plates. Top with lemon za’atar chicken and drizzle with green goddess dressing. Serve honey roasted carrots on the side.

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