Zaatar Chicken with Yogurt Cucumber Cream, Golden Lentils, and Lemon Brussels Sprouts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a bowl, mix 1/2 cup of the Greek yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, zaatar, cumin, sweet paprika, 2 minced garlic cloves, 1/2 teaspoon salt, and black pepper.

2. 2

   Coat the chicken breasts with the marinade and let them rest for 10 minutes while you prepare the other components.

3. 3

   Place the Brussels sprouts on a sheet pan. Toss them with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1 tablespoon lemon juice. Roast for 22 to 25 minutes at 220 °C / 425 °F, stirring halfway through, until golden and tender.

4. 4

   Meanwhile, heat 1 tablespoon olive oil in a wide skillet over medium heat. Add the red onion and cook for 3 to 4 minutes until softened. Stir in 1 grated garlic clove and cook for 30 seconds.

5. 5

   Add the cooked lentils and the chicken broth or water. Season with a pinch of salt and cook for 4 to 5 minutes, stirring, until the lentils are warm and glossy. Add 1 tablespoon of the fresh parsley at the end and keep warm.

6. 6

   In another bowl, combine the remaining Greek yogurt with the grated and squeezed cucumber, fresh dill, the remaining tablespoon of fresh parsley, the remaining tablespoon of lemon juice, and a pinch of salt. Set the yogurt cucumber cream aside.

7. 7

   Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken for 5 to 6 minutes per side, until nicely browned and cooked through. If you prefer to finish it in the oven, transfer it for 4 to 6 more minutes at 200 °C / 400 °F.

8. 8

   To serve, divide the golden lentils among plates, top with the chicken, add a generous spoonful of yogurt cucumber cream, and serve with the lemon Brussels sprouts.