Lemon Za’atar Chicken
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Lemon Za’atar Chicken

Lemon Za’atar Chicken

with Green Goddess Dressing, Turmeric Quinoa, & Honey Roasted Carrots

Za’atar is one of those spices that adds a bit of flare (and a whole lot of flavor) to pretty much any dish. Tonight, it’s dressing up chicken, marinated in a mix of the spice and lemon juice, for a tangy treat. We’re also seasoning quinoa with turmeric and roasted carrots with honey and lemon zest on the side. This meal is about to spice up your life.

Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit


1 clove


12 ounce


1 unit

Green Herb Blend

1 teaspoon


1 tablespoon

Za'atar Spice

2 unit

Chicken Stock Concentrate

½ cup

White Quinoa

4 tablespoon

Sour Cream

(Contains Milk)

10 ounce

Chicken Cutlets

2 teaspoon


1 teaspoon

Hot Sauce

Not included in your delivery

2 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories600 kcal
Fat19 g
Saturated Fat6 g
Carbohydrate73 g
Sugar20 g
Dietary Fiber10 g
Protein41 g
Cholesterol125 mg
Sodium810 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Medium Bowl
Small pot
Baking Sheet
Small Bowl
Large Pan



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Zest and quarter lemon (for 4 servings, zest one and quarter both). Peel and mince garlic. Trim, peel, and cut carrots into long, thin sticks (ours were 3 inches long and 1⁄3 inch wide). Finely chop parsley and chives.

Marinate Chicken

• Pat chicken* dry with paper towels. Add to a medium bowl along with Za’atar Spice, juice from two lemon wedges (four wedges for 4 servings), salt, and pepper. Turn chicken to coat. Set aside to marinate.

Cook Quinoa

• In a small pot, combine 1 cup water (2 cups for 4 servings), stock concentrates, half the garlic, half the turmeric (all for 4), and a pinch of salt. Bring to a boil, then stir in quinoa; cover and reduce heat to low. Cook until quinoa is tender and liquid has evaporated, 15-20 minutes. • Keep covered off heat until ready to serve.

Roast Carrots

• While quinoa cooks, toss carrots on a baking sheet with a drizzle of oil; season with salt and pepper. • Roast on top rack until browned and tender, 15-20 minutes.

Make Dressing

• While carrots roast, in a small bowl, combine sour cream, parsley, chives, juice from remaining lemon, ½ tsp water, and remaining garlic to taste. Season with salt and pepper.

Cook Chicken

• Heat a drizzle of oil in a large pan over medium heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly.

Finish & Serve

• Drizzle roasted carrots with honey and hot sauce to taste. Sprinkle with lemon zest to taste; toss on sheet to coat. TIP: We recommend using tongs here. • Fluff quinoa with a fork and season with salt (we used ¼ tsp; ½ tsp for 4 servings) and pepper. TIP: For extra richness, stir in 1 TBSP butter. • Divide quinoa between plates. Top with lemon za’atar chicken and drizzle with green goddess dressing. Serve honey roasted carrots on the side.