Za’atar Chicken Bowl with Broccoli, Tahini, and Israeli Couscous

Quick-cooking chicken cutlets, roasted broccoli, and garlicky Israeli couscous all cook at the same time thanks to this streamlined recipe. Aromatic za’atar seasoning gives the chicken a crisp texture thanks to the sesame seeds while also providing floral and herbaceous undertones. Broccoli gets a jump-start roasting in the oven before you add the chicken.Feel free to add any vegetables to roast alongside, such as quartered brussels sprouts or asparagus. The tahini drizzle at the end adds a rich, savory, and acidic pop that ties the whole meal together. 

What is za’atar?

Za’atar is the Arabic word for a wild, mint-related herb with an oregano-like flavor, but it’s often used as shorthand for za’atar seasoning, a blend of spices and herbs. While the blend of herbs can vary, za’atar seasoning is generally a blend of thyme, oregano, marjoram, sesame seeds, and/or ground sumac. Find it in well-stocked grocery stores or online at Burlap & Barrel or The Spice House. 

Notes from the Food & Wine Test Kitchen

Gently wiping your skillet clean in between cooking batches of the chicken will help you avoid having any burned sesame seeds left from the first batch of cutlets on later batches.

Make ahead

You can refrigerate the tahini sauce and the undressed parsley salad for up to three days.