We’ve fallen in love with za’atar—an Israeli spice blend containing toasted sesame seeds, thyme, marjoram, and sumac. It adds an aromatic and tangy kick to both the simple pan-seared chicken and roasted sweet potatoes.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Wash and dry all produce. Preheat the oven to 400 degrees. Trim the long-stemmed ends of the green beans. Cut the sweet potato into ½-inch cubes. Toss on a baking sheet with half the za’atar, a drizzle of olive oil, and a pinch of salt and pepper. Place in the oven, tossing halfway through cooking, for 20-25 minutes, until golden brown.
Zest, then halve the lime. In a small bowl, mix the sour cream, a pinch of lime zest, and a squeeze of lime juice. Season to taste with salt and pepper. Thin to a drizzling consistency using about 1 teaspoon water.
Place your hand on top of a chicken breast and slice into the center of the meat, parallel to the cutting board. Stop before cutting all the way through. Open the chicken up like a book, cover with plastic wrap, and pound with a mallet or large pan until ½-inch thick. Repeat with the other chicken breast. Season on all sides with salt, pepper, and the remaining za’atar.
Cook the chicken: Heat a drizzle of olive oil in a large pan over medium-high heat. Once hot, add the chicken to the pan and cook for 3-4 minutes per side, until cooked through. Remove from the pan and set aside to rest.
Cook the green beans: Heat another drizzle of olive oil in the same pan over medium heat. Add the green beans and cook, tossing, for 5-6 minutes, until crisp-tender. Season with salt and pepper.
Finish and plate: Serve the za’atar chicken on a bed of roasted sweet potatoes and green beans. Drizzle with the citrus sour cream and enjoy!