Chicken breasts are a staple in our home for their simplicity and their low fat content. I do love chicken thighs, but I’m the outlier in my otherwise white meat family.
But let’s be honest, because of their lack of fat, chicken breasts can often be dry if not given some assistance. Marinating your chicken breasts in olive oil, white wine, za’atar and garlic produces a moist and very flavorful piece of meat. Za’atar (also spelled za’tar, zatar, zatr, zattr, zahtar, zaktar or satar) is a blend of spices used in Middle Eastern cooking. It is often found on the tables as a condiment throughout North Africa and into Turkey. I’ve used Za’atar in my hummus and as a seasoning on baked pita chips.
The exact ingredients sometimes vary. The mix I use contains thyme, sesame seeds, and sumac. I’ve seen others that also add paprika, cumin, oregano, and salt.
Because of the Middle Eastern ‘feel’ of the chicken, we wanted to stay with that theme, so added some cumin-rubbed eggplant and a minted-yogurt sauce to top both the chicken and eggplant. A green salad and maybe some pita bread make this meal complete.
- 4 chicken breast, pounded to an even thickness
- 1/2 cup olive oil
- 1/4 cup white wine or lemon juice
- 2 TB za'atar
- 3 cloves minced or grated garlic
For Minted-Yogurt Sauce
- 4 TB finely chopped mint
- 1 TB lemon juice
- 1 cup greek yogurt, we used fat free
- 1 tsp white vinegar
- 1 tsp za'atar
- 2 garlic cloves, grated
For the eggplant
- 1 large eggplant, peel if desired as skin can be tough
- Olive Oil
- 1-2 TB cumin, per taste
- 1 tsp salt
For Minted-Yogurt Sauce
- We made ours about 9 hours in advance to let the flavors meld. The key is to really crush the mint to release the flavors. We found that adding all ingredients to the food processor and giving them a quick whirl really helped the flavors come together. After mixing, set in refrigerator until ready to serve.
- Combine all ingredients early in the day and refrigerate. We let ours marinate for 9 hours.
- One-half hour prior to dinner time, heat grill to medium-high and grill for about 6 minutes per side. An instant read thermometer should read between 150' and 160'. Once removed, the breast temperature will continue to rise. The FDA says it should read 165', but you decide how you like it.
- Slice in 1/2" thick rounds
- Brush with olive oil and rub with cumin and salt on both sides of slices.
- Add to grill when you turn your chicken (after 6 minutes).
- Turn eggplant after 3 minutes
- They should be ready when the meat is ready.
Thanks again for spending a few minutes of your busy day with me today. Know that you are appreciated and that I welcome each and every comment that comes my way. If you want to make sure you don’t miss future content, pop your email in the beige box up on the right or click here. I usually send out 2-3 emails a week, so I won’t inundate your inbox…believe me, I’m sensitive to an overflowing email inbox!
Printables and knit patterns are available to all of my subscribers in the Subscriber Benefits Library. I will continue to add patterns and printables to this page as we go along.
So, if you’d like to get in on the ‘subscriber benefit’ action, simply subscribe to Nourish and Nestle using the form on the right sidebar. It’s towards the top a bit. I have sent all my subscribers the link to the Subscriber Benefits Library, but if you missed it or misplaced it, drop me a line.