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Grilled Zaatar Chicken With Roast Potatoes And Salad

Grilled Zaatar Chicken With Roast Potatoes And Salad

Ingredients for One

  1. 150 grams free-range chicken breast fillet
  2. 150 grams chat potatoes
  3. 1 tbsp zaatar seasoning
  4. 30 grams mixed salad
  5. 1 tomatoes
  6. 5 grams parsley
  7. 0.25 lemon
  8. extra virgin olive oil - PANTRY ITEM
  9. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 300 grams free-range chicken breast fillet
  2. 300 grams chat potatoes
  3. 2 tbsp zaatar seasoning
  4. 60 grams mixed salad
  5. 1 tomatoes
  6. 10 grams parsley
  7. 0.5 lemon
  8. extra virgin olive oil - PANTRY ITEM
  9. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 600 grams free-range chicken breast fillet
  2. 600 grams chat potatoes
  3. 4 tbsp zaatar seasoning
  4. 120 grams mixed salad
  5. 2 tomatoes
  6. 20 grams parsley
  7. 1 lemon
  8. extra virgin olive oil - PANTRY ITEM
  9. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 900 grams free-range chicken breast fillet
  2. 900 grams chat potatoes
  3. 6 tbsp zaatar seasoning
  4. 180 grams mixed salad
  5. 3 tomatoes
  6. 30 grams parsley
  7. 2 lemon
  8. extra virgin olive oil - PANTRY ITEM
  9. salt & pepper - PANTRY ITEM

Prep:

  1. cut potatoes into halves
  2. wash and chop tomato
  3. rinse mixed salad
  4. wash and chop parsley
  5. cut lemon into wedges
  6. preheat the oven to 200°C (180°C fan-forced)

Method:

  1. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  2. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  3. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  4. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  5. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  6. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
  7. wash and chop parsley
  8. cut lemon into wedges
  9. preheat the oven to 200°C (180°C fan-forced)
  10. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  11. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  12. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  13. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  14. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  15. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
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