Za'atar Chicken with Cauliflower Tabbouleh & Hummus

Za'atar Chicken with Cauliflower Tabbouleh & Hummus

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, July 19, 2020.
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Ingredients

Tabbouleh

  • 1/2 beetroot, grated
  • 1/2 can chickpeas, drained
  • 1/2 pack diced cauliflower
  • 1/2 tsp oil
  • 1/4 tsp salt
  • 1/2 pack baby spinach, roughly chopped
  • 1/2 bunch spring onions, thinly sliced
  • 1/2 lemon, juiced

Chicken

  • 275g free range lean chicken breasts, cut into steaks
  • 1 pack za’atar
  • 1/2 tsp oil

Hummus

  • 50g hummus
  • 75g yoghurt

To Serve

  • 1 bunch mint, leaves picked

Steps

  1. Before you start. Preheat oven to 220°C (or 200°C fan bake).
  2. Prep & start tabbouleh. Prep beetroot and chickpeas. Using 1-2 lined oven trays, spread beetroot, chickpeas and diced cauliflower in a single layer and toss with oil and salt. Roast for 20-25 minutes, until tender. Prep spinach, spring onions and lemon and set aside.
  3. Prep chicken. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season lightly with salt and coat in za’atar.
  4. Cook chicken. Heat oil in a medium fry-pan on mediumhigh heat. Cook chicken for 4-5 minutes each side (depending on thickness), or until cooked through. Rest, covered, before slicing thinly.
  5. Prep hummus. In a small bowl, combine hummus and yoghurt. Season to taste with salt and pepper and set aside for serving.
  6. To finish. Toss spinach, spring onion and lemon juice through cooked tabbouleh. Season to taste with salt and pepper. Prep mint.
  7. Serve. Tabbouleh topped with chicken, hummus and mint.

Nutritional Information

Energy 1755 kj
419 kcal
Protein 42.6g
Carbohydrate 24.2g
Fat 14.6g