Za'atar Chicken, Tomato & Chickpea Salad with Jalapeño Yoghurt
25Min
1Servings
520Cal
MediumLevel
Gluten freehigh proteingluten free
#healthy#high protein#low calorie#quick meal
Equipment
Cutting board
Chef's knife
Mixing bowl
Frying pan
Stovetop
Tongs
Serving plate
Ingredients
Chicken
chicken breast (raw)
150 g
Salad
tomatoes (chopped)
150 g
chickpeas (cooked, drained)
120 g
Jalapeño Yoghurt
Greek yoghurt (plain)
100 g
jalapeño pepper (minced)
15 g
za'atar spice blend (dry)
5 g
Instructions
1
Prepare the chicken
Season chicken breast with za'atar spice blend and prepare for cooking.
3 min
Make sure chicken is evenly coated with za'atar for maximum flavour
2
Cook the chicken
Pan-fry the seasoned chicken breast until golden and cooked through.
10 minMedium heattimer 10 min
Cook chicken until internal temperature reaches 74°C for food safety
3
Prepare the salad base
Chop tomatoes and combine with drained chickpeas in a serving bowl.
5 min
Use ripe but firm tomatoes for best texture
4
Make the jalapeño yoghurt
Mix Greek yoghurt with minced jalapeño and a pinch of za'atar.
3 min
Adjust jalapeño amount based on preferred spice level
5
Assemble and serve
Slice cooked chicken and arrange over the chickpea-tomato salad. Top with jalapeño yoghurt.
4 min
Serve immediately for best freshness and texture
Original recipe
Storage
Fridge: 1 days
Reheat: Not recommended - best served fresh
Store components separately if preparing ahead. Chicken can be stored separately for up to 2 days
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