Za'atar Chicken with Roasted Veg, Cabbage Slaw and Dill Tzatziki
Yogurt-marinated chicken finished with za'atar, charred vegetables, a lemony cabbage slaw and fresh dill tzatziki. No grill needed — the air fryer and a hot oven do the work.
Roughly 860g of food per plate at 614 calories, with 63g of protein. Energy density works out to 0.71 cal/g, which is unusually low for a plate this size. Cabbage, cucumber, 0% Greek yogurt and skinless chicken breast all sit between 0.1 and 1.2 cal/g.
Nutrition · per serving
≈ estimated- Calories
- 662
- Protein
- 65.4g
- Carbs
- 59.1g
- Fat
- 20.4g
Not counted: salt (slaw).
Ingredients
- 320 g boneless skinless chicken breast, cut in 1.5-inch cubes
- 60 g 0% plain greek yogurt (marinade)
- 1.5 tsp olive oil (marinade)
- 2 tbsp lemon juice (marinade)
- 3 clove garlic cloves, grated (marinade)
- 1.5 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp ground coriander
- 0.25 tsp ground allspice
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp za'atar
- 300 g bell peppers, cut in 1-inch pieces
- 300 g large zucchini, cut in thick half-moons
- 150 g cherry tomatoes
- 2 tsp olive oil (vegetables)
- 250 g 0% plain greek yogurt (tzatziki)
- 150 g english cucumber, grated (tzatziki)
- 1 clove garlic clove, grated (tzatziki)
- 3 tbsp fresh dill, chopped (tzatziki)
- 1 tbsp lemon juice (tzatziki)
- 300 g green cabbage, shredded thin
- 75 g red onion, sliced paper thin
- 3 tbsp lemon juice (slaw)
- 1 tbsp fresh dill, chopped (slaw)
- 150 g english cucumber, diced (slaw)
- salt (slaw)
- 40 g feta, crumbled
Method
- 1
Make the slaw first: Toss the cabbage and red onion with the lemon juice, dill and a good pinch of salt. Squeeze it with your hands for a few seconds to start breaking it down, then set aside on the counter. The 40 minutes it sits while everything else cooks softens the onion and takes the raw edge off the cabbage.
- 2
Marinate the chicken: Toss the chicken cubes with the yogurt, olive oil, lemon juice, garlic, oregano, cumin, smoked paprika, coriander, allspice, salt and pepper. Cover and refrigerate for at least 30 minutes. Two to four hours is noticeably better; don't go past eight or the lemon starts making the texture chalky.
