Categories: Meals
Ingredients
- 4 small chicken breasts
- Kosher salt and black pepper
- 2 tbsp. za'atar spice blend, plus more for topping
- 1/4 cup olive oil
- 3 tbsp. pine nuts
- 4 Persian cucumbers
- 2 cups diced watermelon
- 1 tbsp. fresh lemon juice
- 1/4 cup torn fresh mint or cilantro
- 1/3 cup hummus
- 1/4 cup plain yogurt
Directions
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Season the chicken with salt and pepper. Rub all over with the za-atar and 1 tbsp. olive oil; set aside.
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Toast the pine nuts in a large nonstick skillet over medium heat, stirring, until golden, 3 to 5 minutes. Season with salt and remove to a small bowl.
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Return the skillet to medium-high heat and add 1 tbsp. olive oil. Add the chicken and cook until browned on the bottom, about 5 minutes. Flip, reduce the heat to medium and continue cooking until the chicken is cooked through, 8 to 10 more minutes. Transfer to a cutting board and let rest.
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Meanwhile, halve the cucumbers lengthwise and slice 1/2 inch thick. Combine in a large bowl with the watermelon, remaining 2 tbsp. olive oil, the lemon juice, and mint; season with salt and pepper and toss.
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Stir the hummus and yogurt in a small bowl; spoon onto plates. Slice the chicken and place on top of the hummus. Drain off any excess liquid from the cucumber-watermelon salad and add to the plates. Sprinkle with the pine nuts and more za-atar.