Solo: Za'atar Chicken

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Solo: Zaatar Chicken

Juicy chicken fillets with roasted vegetables, topped with a gremolata.

Ingredients to serve 1

  • ½ x red onion – cut into wedges (1cm)
  • 2 x turnips
  • ½ tsp x chilli flakes (optional)
  • 20g x pitted black olives
  • 125g x chicken fillets
  • 100g x cherry tomatoes – cut in half
  • ½ tsp x za’atar
  • 10g x parsley – chop
  • ¼ x lemon
  • ¼ clove x garlic – peel, grate finely & chop
  • ½ tbsp x olive oil (from your pantry – for the gremolata)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Turnips: Cut turnips into wedges – cut in half crossways and then cut each half into 3 or 4 wedges lengthways.

Step 3

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create lemon zest. Then cut the lemon in half and juice. Set aside.

Step 4

Roast veggies: Line a baking tray with tin foil and place the turnip and onion wedges onto the tray. Drizzle with olive oil and sprinkle over some salt, pepper. Mix around to make sure everything is coated evenly. Place the tray in the oven and roast for 15 minutes, then remove the tray and add the olives and cherry tomatoes to the veggies. Place the tray back into the oven and cook for another 15 minutes, until everything is golden and cooked through.

Step 5

Gremolata: Mix together the parsley, lemon zest, garlic, olive oil (see quantity above) and lemon juice. Season with salt and pepper to taste.

Step 6

Chicken: Place the chicken fillets in a bowl, season with salt and pepper and add a drizzle of olive oil and a sprinkle of chilli flakes. Mix well. Place a large frying pan on a medium-high heat and add the chicken fillets and cook for 4-5 minutes until golden and cooked through. In the last minute, mix in the za’atar.

Step 7

Serve the chicken fillets topped with the gremolata and the roasted veggies on the side.