This easy peasy sheet pan is packed with flavor and seriously takes less than 30 minutes to make!
It is so important to me that my children grow up learning to love lots of different flavors and ingredients, and I am always looking for ways to push their little food envelopes. I find it works best to do this by introducing a new ingredient alongside old favorites that I know they already love. Like in this particular dish – chicken is safe (and it can always be dunked in ketchup if needed), and all the other individual ingredients are things we frequently have at dinner. Only the particular spice itself – Za’atar – that was new.
Za’atar is such a fun spice, and you may not have it in your spice cabinet. But you totally should! An ancient Middle Eastern spice blend of spices, za’atar typically includes oregano, thyme, sesame seeds, sumac and cumin. It’s tangy and herby, a little nutty and pretty amazing. You can find it in natural grocery stores or at spice speciality stores like Penzey’s or Allspice. Or you could make your own.
You will totally love how easy this is to make – whip up the sauce, throw all the things onto the pan, toss and bake! Then add in an easy whole wheat couscous (literally, it takes 10 minutes!) that is lightly scented with orange. In no time at all you have yourself a unique and flavorful meal that is healthy, and totally family approved. What more could you possibly want?
If you family isn’t accustomed to za’atar, I would suggest starting with 1 TBSP of the spice mix first, and then gradually increasing it to 1.5 or even 2 TBSP as you see fit. When we tried it my kids loved it with 1 TBSP (which gives it a really mild flavor), but my husband and I enjoyed it more with 2 TBSP – it makes it a little stronger and more flavorful.
Other things you can do with Za’atar Spice:
- sprinkle it over your eggs
- add it to roasted winter squash or other vegetables
- sprinkle it over fresh made popcorn
- spread melted butter on warm flatbread and sprinkle some za’atar on top
- stir it into hummus
Za'atar Sheet Pan with Orange CouscousPrint Recipe
- 1 large naval orange
- 2 TBS extra virgin olive oil
- 2 TBSP dry white wine
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 lb trimmed green beans (fresh or frozen)
- 1 medium red onion, halved and sliced
- 1/2 cup Kalamata Olives
- 1 pound thin sliced chicken breast
- 1-2 TBSP Za'atar spice blend (see notes)
- 1 cup low sodium chicken broth
- 2/3 cup whole wheat couscous
Preheat your oven to 450F.
Coat a rimmed baking sheet with cooking spray.
In a small bowl, mix together the olive oil, wine, salt and pepper. Set aside.
Grate 2 tsp of zest from the orange and set aside.
Take the orange and slice off 1/2" from two ends - set the rest aside.
From the ends that you sliced off, squeeze the juice into a medium saucepan and set aside.
With the rest of the orange, slice it into 1/4" slices.
Place the green beans, sliced red onion, olives, and sliced oranges on the baking sheet and toss with the marinade.
Toss the chicken breasts with the za'atar and place on top of the green bean mixture, trying to get everything in a single layer if you can.
Roast on the bottom rack for about 15 minutes, until the green beans are tender and the chicken is no longer pink in the middle.
Meanwhile, add the broth to the medium saucepan with the orange juice along with 1/4 tsp pepper.
Bring to a boil.
Stir in the couscous, remove fro heat, cover and let stand for 5 minutes.
Fluff with a fork and serve with chicken and vegetables.
** If you family isn't accustomed to za'atar, I would suggest starting with 1 TBSP of the spice mix first, and then gradually increasing it to 1.5 or even 2 TBSP as you see fit. When we tried it my kids loved it with 1 TBSP (which gives it a really mild flavor), but my husband and I enjoyed it more with 2 TBSP - it makes it a little stronger and more flavorful. Slightly adapted from Eating Well Magazine.
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