Za’atar Chicken with Cauliflower Tahini Cream, Roasted Broccoli, and Lemon Lentils

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a sheet pan with parchment paper or lightly grease it with a little olive oil.

2. 2

   In a bowl, combine the chicken with 1 tablespoon olive oil, the za’atar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside while you prepare the sides.

3. 3

   Place the cauliflower in a medium pot with enough water to cover it. Bring to a boil, reduce to medium heat, and cook for 10 to 12 minutes until very tender. Drain well.

4. 4

   While the cauliflower cooks, toss the broccoli with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 minced garlic clove. Spread it on the sheet pan and roast for 18 to 20 minutes at 220 °C / 425 °F, stirring halfway through, until browned at the edges.

5. 5

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and cook the chicken for 3 minutes per side to brown it. Transfer to another pan or to one side of the broccoli sheet pan and finish cooking in the oven for 8 to 10 minutes at 220 °C / 425 °F, until fully cooked.

6. 6

   Transfer the drained cauliflower to a blender or food processor. Add the tahini, 2 garlic cloves, 2 tablespoons lemon juice, the water, lemon zest, and 1/4 teaspoon salt. Blend until smooth and creamy. Add a little more water if needed to adjust the texture.

7. 7

   In a medium skillet over medium heat, add the cooked lentils with the parsley, the remaining 1 tablespoon lemon juice, a pinch of salt, and warm for 2 to 3 minutes, stirring, until heated through and well seasoned.

8. 8

   Serve a base of cauliflower tahini cream on each plate. Spoon the lemon lentils and roasted broccoli alongside. Top or side with one piece of za’atar chicken and finish with any juices from the skillet or sheet pan.