| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 4 small skinless, boneless chicken breasts (about 6 ounces each)
- Kosher salt and freshly ground pepper
- 2 tablespoons za’atar spice blend, plus more for topping
- 1/4 cup extra-virgin olive oil
- 3 tablespoons pine nuts
- 4 Persian cucumbers
- 2 cups diced watermelon
- 1 tablespoon fresh lemon juice
- 1/4 cup torn fresh mint or cilantro
- 1/3 cup hummus
- 1/4 cup plain whole-milk yogurt
Instructions
- Season the chicken with salt and pepper. Rub all over with the za’atar and 1 tablespoon olive oil; set aside.
- Toast the pine nuts in a large nonstick skillet over medium heat, stirring, until golden, 3 to 5 minutes. Season with salt and remove to a small bowl.
- Return the skillet to medium-high heat and add 1 tablespoon olive oil. Add the chicken and cook until browned on the bottom, about 5 minutes. Flip, reduce the heat to medium and continue cooking until the chicken is cooked through, 8 to 10 more minutes. Transfer to a cutting board and let rest.
- Meanwhile, halve the cucumbers lengthwise and slice 1/2 inch thick. Combine in a large bowl with the watermelon, remaining 2 tablespoons olive oil, the lemon juice and mint; season with salt and pepper and toss.
- Stir the hummus and yogurt in a small bowl; spoon onto plates. Slice the chicken and place on top of the hummus. Drain off any excess liquid from the cucumber-watermelon salad and add to the plates. Sprinkle with the pine nuts and more za’atar.
Nutrition Facts
| Calories | 310 |
| Total Fat | 11 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 96 milligrams |
| Sodium | 618 milligrams |
| Carbohydrates | 16 grams |
| Dietary Fiber | 3 grams |
| Protein | 38 grams |
| Sugar | 9 grams |
Reviews
I wanted to make something new and had defrosted some chicken breasts. I found this recipe and knew I had to try it. I had most of the ingredients on hand. I am a gardener and had grown the persian cucumbers from my garden. I had been to Israel and brought lots of Za’ atar back but did not use it much, so this was perfect. The family loved it! My husband even said this is one you can make again!
This is absolutely delicious! Za’atar has a nice citrusy flavor and is not spicy or hot at all. The salad is truly the star of this dish – lemon juice and mint add freshness but the acidity is mellowed by the natural sweetness of the watermelon. I think next time I might grill the chicken but this is definitely going to be in rotation at my house!
I don’t have the words to say how delicious this recipe is. It screams summer to me, and it was so quick to put together. I am hooked on the za’atar seasoning now. And the hummus and yogurt sauce was a winner. I even made homemade yogurt to use in this recipe, which pushed it over the top. Super fantastic, indeed!!
I grill chicken seasoned with Za’atar all the time and I love it. I call “Geoffrey Za’atarian” chicken because he’s who I first heard about Za’atar from on TV!
This is delicious! And beautiful presentation. I used cilantro instead of mint. I will definitely repeat this one.
Very fresh and lite. Wonderful flavor. I grilled the chicken and used cilantro instead of mint and it was very good. The summer watermelon with the cucumber and cilantro was a wonderful mix of flavors. I mixed the hummus with tzaziki and it was very good with everything else. Is on my summer favorites now.