Mild Za’atar Chicken with Warm Zucchini, Golden Mushrooms, and Light Radish Yogurt Cream

Instructions

1. 1

   1. In a bowl, mix 15 ml (1 tbsp) olive oil, lemon juice, lemon zest, mild za’atar, half of the minced garlic, 2 g (about 1/3 tsp) salt, and black pepper. Rub the chicken breasts with this mixture and let them rest for 15 minutes in a cool spot.

2. 2

   2. Meanwhile, make the cream: in another bowl combine the Greek yogurt, finely grated radishes, chives, the remaining minced garlic, 1 g (about 1/4 tsp) salt, and 15 ml (1 tbsp) water if you want a lighter texture. Keep chilled.

3. 3

   3. Heat a large skillet or griddle over medium-high heat. Add 15 ml (1 tbsp) olive oil and cook the chicken breasts for 5 to 6 minutes per side, until nicely browned and they reach a safe internal temperature of 74°C / 165°F. Remove and let rest for 5 minutes before slicing.

4. 4

   4. In the same skillet, add the mushrooms and cook for 4 to 5 minutes over medium-high heat until browned and some of their moisture has evaporated. Add the zucchini and the remaining salt. Sauté for 4 to 6 minutes more, stirring, until the zucchini is tender but still firm.

5. 5

   5. Slice the chicken into thick strips. Divide the warm zucchini and mushroom sauté among the plates, top with the chicken, and finish with spoonfuls of the light radish yogurt cream.

6. 6

   6. Serve immediately, with a little extra chives on top if desired.