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This bright one pan dish brings together tender chicken roasted with a punchy zaatar crust crisp green beans sweet citrusy orange slices and hearty couscous all balanced by briny olives and red onion. It is my favorite kind of weeknight dinner quick nutritious and layered with bold fresh flavor.
I first made this on a busy Tuesday when I had only thirty minutes and a pack of chicken tenders in the fridge. It has become a regular favorite when we want something fast but not boring.
Ingredients
- Chicken tenders: provide lean protein and cook quickly
- Zaatar spice blend: adds herbal savory flavor with sumac and sesame
- Navel orange: gives both zest and juice for brightness
- Green beans: stay crisp and add texture
- Red onion: becomes sweet and caramelized when roasted
- Olives: add salt and richness opt for good quality kalamata or castelvetrano
- Whole wheat couscous: is fast and soaks up flavors
- Extra virgin olive oil: brings everything together with healthy fat
- Dry white wine: deepens the roasting flavors
- Low sodium chicken broth: flavors the couscous gently
- Salt and pepper: help round and lift every flavor
Step-by-Step Instructions
- Preheat and Prep the Pan:
- Position the oven rack in the lower third and preheat to four hundred fifty degrees Fahrenheit. Lightly coat a rimmed baking sheet with cooking spray or line it with foil to avoid sticking and make cleanup easier.
- Prep the Orange:
- Grate two teaspoons of zest from the orange. Slice off the ends and squeeze their juice into a small saucepan. Add the zest to the same pan and set aside.
- Slice and Toss the Veggies:
- Cut the remaining orange in half and then into thin quarter inch slices. Combine in a large mixing bowl with the trimmed green beans sliced red onion olives olive oil white wine salt and half the pepper. Toss well to coat evenly.
- Season the Chicken:
- Place the chicken tenders in the same bowl and sprinkle with the zaatar. Toss gently until fully coated in the seasoning.
- Roast Everything:
- Spread the vegetable mixture in a single layer on the prepared baking sheet. Nestle the chicken tenders evenly on top. Roast on the bottom rack for about fifteen minutes until the beans are tender and the chicken is just cooked through.
- Cook the Couscous:
- While the tray is roasting bring the chicken broth and remaining pepper to a boil in the saucepan with the orange juice and zest. Stir in couscous cover and remove from heat. Let it steam for five minutes then fluff with a fork.
- Serve:
- Spoon fluffy couscous onto plates then top with roasted chicken vegetables and orange slices. Serve warm with pan juices drizzled on top.
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The citrus and zaatar are what truly make this dish shine. I still remember the first time I opened the oven to that warm spiced aroma and how my kids asked for seconds before I even sat down.
Storage Tips
Store leftovers in airtight containers in the fridge for up to three days. Reheat gently to keep the chicken moist. Couscous can dry out so sprinkle with a little water before microwaving.
Ingredient Substitutions
Boneless chicken breast sliced into strips works in place of tenders. You can swap in quinoa or bulgur for couscous just adjust cooking times. Red grapes can replace olives if you want something sweeter.
Serving Suggestions
This dish stands alone but pairs nicely with a yogurt cucumber salad or a side of hummus and pita. For a little heat sprinkle with crushed red pepper or serve with harissa paste on the side.
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Cultural Context
Zaatar is a traditional Middle Eastern seasoning used across Lebanon Syria and Jordan often sprinkled over bread or labneh. Its tart nutty herbal notes have made it a global pantry staple for cooks seeking complexity from a single blend.
Frequently Asked Questions About Recipes
- → What is za'atar made of?
Za'atar is a Middle Eastern spice blend that typically includes thyme sumac sesame seeds salt and sometimes other herbs. It adds bold herby flavor.
- → Can I use boneless chicken breasts instead of tenders?
Yes you can slice boneless chicken breasts into strips to mimic tenders. Adjust cooking time slightly depending on thickness.
- → What can I substitute for couscous?
Quinoa or bulgur are good substitutes. Cook them according to package directions and serve the same way with the roasted chicken and vegetables.
- → Is this dish good for meal prep?
Yes this meal stores well in the fridge for up to three days. Reheat gently to maintain moisture especially in the chicken and couscous.
- → Where can I find za'atar?
Za'atar is available in bulk spice sections natural food stores or online. You can also make your own with dried thyme sumac sesame seeds and salt.