#persnicketyplates

A tasty salad with tender chicken seasoned with Za'atar, fresh mixed greens, and a tangy vinaigrette dressing. Great for a quick and healthy meal.

Ingredients: 2 boneless, skinless chicken breasts. 2 tablespoons Za'atar seasoning. Salt and black pepper, to taste. 2 tablespoons olive oil. 6 cups mixed greens e.g., arugula, spinach, and lettuce. 1 cup cherry tomatoes, halved. 1 cucumber, sliced. 1/2 red onion, thinly sliced. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup crumbled feta cheese. 1/4 cup extra-virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon Dijon mustard. 1 clove garlic, minced. 1 teaspoon honey. Salt and black pepper, to taste.

Instructions: Preheat the oven to 375F 190C. Season the chicken breasts with Za'atar, salt, and black pepper, making sure they are evenly coated. Heat 2 tablespoons of olive oil in an ovenproof skillet over medium-high heat. Add the seasoned chicken breasts and sear them for 2-3 minutes on each side until they develop a golden crust. Transfer the skillet to the preheated oven and roast the chicken for about 15-20 minutes, or until the internal temperature reaches 165F 74C. Remove from the oven and let it rest for a few minutes before slicing it into thin strips. In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, salt, and black pepper to create the dressing. Drizzle the dressing over the salad and toss everything together until well coated. Top the salad with the sliced Za'atar chicken. Serve immediately and enjoy your Za'atar Chicken Salad Persnickety Plates!

Prep Time: 15 minutes

Cook Time: 25 minutes