If you are looking for a meal that feels both indulgent and nourishing, look no further than these vibrant Za’atar Chicken Bulgur Bowls. This dish brings a wonderful Mediterranean flair to your kitchen with its combination of earthy spices, salty feta, and bright citrus. It is the kind of recipe that looks impressive on the plate but comes together with surprising ease, making it a perfect candidate for your weekly rotation.

Recipe Details

  • Yields: 4
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min

Ingredients

  • 4 chicken breasts
  • 1 cup bulghur wheat
  • 1 oz mixed olives, drained
  • 4 oz baby spinach, chopped
  • 2 tbsp za'atar spice blend
  • 2 Roma tomatoes
  • 1 lemon
  • 1/2 cup feta cheese, crumbled
  • 2 garlic cloves, minced or grated
  • 2 tbsp white vinegar
  • 1 tsp sugar
  • oil

Instructions

  1. Begin by preheating your oven to 450°F. In a medium pot, combine 1 1/2 cups of water with 1/4 teaspoon of salt, covering it to reach a boil over high heat. While you wait for the water to heat up, take a moment to prep your fresh produce by dicing the Roma tomatoes into small pieces and gathering both the zest and juice from your lemon.
  2. Once the water is boiling, stir in the bulghur and the minced garlic. Turn off the heat, place the lid on the pot, and let it rest for about 15 minutes. This allows the grains to fully absorb the liquid and become perfectly tender.
  3. To prepare the protein, pat the chicken breasts dry with paper towels to ensure a good sear. Rub them thoroughly with the fragrant za'atar spice blend, along with salt and pepper. Heat a large non-stick skillet over medium-high heat with 1/2 teaspoon of oil, and sear the chicken until the outside is beautifully golden-brown. Move the breasts to a baking sheet and roast on the center rack of the oven for 10 to 12 minutes, or until they are cooked through.
  4. While the chicken and grains finish, create a bright vinaigrette by whisking together the vinegar, sugar, lemon zest, lemon juice, 1 teaspoon of oil, and 1/2 teaspoon of salt in a small bowl.
  5. When the bulghur is ready, give it a gentle fluff with a fork. Fold in the olives, chopped spinach, and diced tomatoes, then toss everything with about half of the prepared lemon dressing. Taste and adjust the seasoning with salt and pepper as needed.
  6. To serve, thinly slice the roasted chicken. Scoop a generous portion of the bulghur salad onto each plate, top with the sliced chicken, and finish with a sprinkle of tangy feta cheese and a final drizzle of the remaining dressing.

Gather the family around the table and enjoy this fresh, flavorful meal tonight!