Za'atar Chicken & Bulgur with Yogurt Sauce & Pita Chips

By LaurenCocch16

Ingredients

• 1 1/4 lbs sliced chicken breast
• 2 cloves garlic
• 1 lemon
• 1 mandarin
• 1 small bunch cilantro (optional)
• 1 small bunch mint (optional)
• 4 pocketless pitas
• 1 1/3 cups Bulgur wheat
• 1/2 cup plain greek yogurt
• 3 Tbsp golden raisins
• 1 shallot
• 3 Tbsp roasted almonds
• 2 Tbsp Za'atar seasoning blend

Details

Servings 4
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

1. Preheat oven to 450. Heat medium pot of salted water to boiling on high. Throughly rinse bulgur wheat. Once pot is boiling, add the rinsed bulgur wheat and cook uncovered 11-13 minutes, until tender. Drain thoroughly and set aside in warm place.

2. While bulgur cooks, quarter the pitas. Peel and roughly chop garlic. Peel and mince shallot. Halve the mandarin and squeeze juice into a bowl, and discard the halves. Roughly chop the almonds. Zest the lemon; quarter and de-seed lemon. Pick cilantro and mint leaves from stems.

3. Place pitas on sheet pan. Drizzle with olive oil; season with salt & pepper. Toss to coat. Arrange in single, even layer and toast for 7-9 minutes until golden brown and crispy. Transfer to serving dish.

4. While pita toasts, pat chicken dry with paper towels. Season with salt & pepper. In large pan, heat 2 tsp olive oil. Add the seasoned chicken and cook 3-5 minutes until lightly browned. Add the garlic, shallot, and raisins. Season with salt & pepper. Cook 2-3 minutes until soft and fragrant.

5. To the chicken, add 1 1/2 Tbsp za'atar spice blend. Reduce heat to medium and cook 1-2 minutes, until fragrant. Add mandarin juice, cooked bulgur wheat and 1/4 cup water; season with salt & pepper. Cook 1-2 minutes until thoroughly combined and chicken is cooked through. Turn off heat.

6. Stir in almonds, lemon zest and juice of 2 lemon wedges. Season with salt & pepper to taste.

7. In bowl, combine yogurt, juice of remaining 2 lemon wedges, and 1/2 Tbsp za'atar seasoning. Drizzle with olive oil; season with salt & pepper to taste.

8. Divide chicken and bulgur wheat among 4 dishes. Top with spoonfuls of the sauce and drizzle with olive oil. Garnish with mint and cilantro. Serve with pita chips on the side.