Zaatar chicken and egg white bake with warm pea-feta cream

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with 1 teaspoon of the olive oil.

2. 2

   In a skillet over medium heat, warm the remaining olive oil. Sauté the red onion for 3 to 4 minutes until softened. Add the garlic and cook for 30 seconds more. Remove from the heat.

3. 3

   In a large bowl, combine the shredded chicken, egg whites, oats, 60 g (1/4 cup) of the Greek yogurt, the sautéed onion and garlic, half of the zaatar, the sweet paprika, salt, and black pepper until evenly mixed.

4. 4

   Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle the remaining zaatar over it. Bake for 24 to 26 minutes at 200 °C / 400 °F, or until the center is set and the top is lightly golden.

5. 5

   While the bake cooks, place the peas and chicken broth or water in a small saucepan. Cook over medium heat for 4 to 5 minutes until the peas are tender and heated through.

6. 6

   Transfer the cooked peas to a blender or food processor with the feta cheese, the remaining 60 g (1/4 cup) of Greek yogurt, the lemon zest, and lemon juice. Blend until thick and smooth. If needed, add 1 or 2 extra tablespoons of hot water to adjust the texture.

7. 7

   Taste the cream and adjust with an extra pinch of salt or pepper if desired.

8. 8

   Remove the bake from the oven and let it rest for 5 minutes. Cut into 4 portions.

9. 9

   Serve each portion of the chicken and egg white bake over or alongside a generous spoonful of the warm pea-feta cream. Finish with the chopped fresh parsley on top.