Za’atar Chicken & Mint salad
Cook time
Total time
Author: Nadia Felsch
yield: 1
Ingredients
Chicken
- 1 medium chicken breast, cut into
strips - 1 teaspoon za’atar spice
- Olive oil, to cook
Salad
- Small handful rocket leaves
- 1 tablespoon fresh mint leaves
- ¼ avocado
- 1 teaspoon macadamia/olive oil
- Salt and pepper, to taste
Instructions
Chicken
- Open up the chicken breast and slice where there is a line/grain almost through the centre
- If necessary, slice again so that each piece is even in thickness
- Now slice these smaller pieces at the point where they thicken, this time cross-ways
- In a mixing bowl, massage in the za'atar and oil
- Heat a griddle or fry pan on medium-high heat
- Add chicken and cook through on both sides
- Once cooked, remove from pan and set aside to cool slightly
Salad
- Whilst chicken cooks, wash and dry rocket leaves
- Wash, dry and tear mint to release flavour
- Slice avocado
- Combine all salad ingredients, coating well with the oil and seasoning to taste
- Serve with cooked chicken
Notes
A simple and delicious twist on classic chicken which complements this Sautéed Vegetable salad beautifully.
TOP TIP - Even if you're cooking for 1-2 people, make enough of this chicken to enjoy as leftovers in other meals.
Za'atar is a tangy, Middle-Eastern spice mix and is readily found in stores pre-made. If you can't locate it and want to make your own, use fresh thyme leaves dried in the oven, ground sumac, sesame seeds and salt.
TOP TIP - Even if you're cooking for 1-2 people, make enough of this chicken to enjoy as leftovers in other meals.
Za'atar is a tangy, Middle-Eastern spice mix and is readily found in stores pre-made. If you can't locate it and want to make your own, use fresh thyme leaves dried in the oven, ground sumac, sesame seeds and salt.
