Serves about 3 to 4
3 boneless, skinless chicken breasts
For the marinade:
4 tablespoons Za'atar
5 tablespoons olive oil
½ teaspoon salt
4 garlic cloves, minced
1- gather all the ingredients.
2- Combine the marinade ingredients in a small bowl and mix well.
3- Slice the chicken breasts in half widthwise. To do this, use a sharp knife held parallel to the cutting board and carefully slice the chicken breast from the thicker end to the thinner end. The result will be 6 chicken breast cutlets about ¼ - ½ inch in thickness.
4- Place the chicken in a baking dish or large, shallow bowl, coat with the marinade and rub with hands to ensure all sides of the chicken breasts are fully coated. Cover with plastic wrap and refrigerate for 1-3 hours.
5- Preheat oven to 375°F/190°C and line a baking sheet with aluminum foil.
6- Place the marinated chicken breasts onto the prepared baking sheet and bake for 20-30 minutes, until they reach an internal temperature of 165°F/75°C.
7- place the cooked chicken in a plate cover with a foil and rest for 3-5 minutes. while mixing your simple salad vinaigrette.
8- Serve with your choice of side dishes. We love steamed or roasted asparagus and a simple side salad. (See below for a quick and easy vinaigrette recipe!)
Quick and Easy Za'atar Vinaigrette
3 tablespoons apple cider vinegar
½ cup olive oil
1 tablespoon Zaatar
2 teaspoons Dijon mustard
Pinch of sea salt