Za'atar Chicken & Rice

• Chicken breast(700 g)
• Zaatar(2 tbsp)
• Olive oil(3 tbsp)
• Lemon(1)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Basmati Rice(300 g)
• Onion(1)
• Garlic(3 cloves)
• Butter(20 g)
• Chicken Stock(600 ml)
• Spinach(120 g)
• Fresh parsley(15 g)
• Greek yogurt(180 g)
• Sumac(1 tsp)

Method

1. 1

   Pat the {Chicken breast} dry. In a bowl, coat with {Zaatar}, {Olive oil}, finely grated zest and juice from half the {Lemon}, {Salt}, and {Black pepper}. Thinly slice the {Onion}, mince the {Garlic}, chop the {Fresh parsley}, and cut the remaining half of the {Lemon} into wedges.

   ~13 min

2. 2

   Heat a large deep skillet over medium-high heat. Add half the {Butter}, then cook the {Chicken breast} for 5–6 minutes per side until golden and cooked through. Transfer to a plate to rest.

   ~12 min

3. 3

   In the same skillet, melt the remaining {Butter}. Add the {Onion} and {Garlic} and cook until softened. Stir in the {Basmati Rice} to coat, then pour in the {Chicken Stock}. Bring to a boil.

   ~5 min

4. 4

   Cover and simmer the rice on low for 15 minutes until tender and the liquid is absorbed. Scatter in the {Spinach}, cover again for 2 minutes, then fluff through with the {Fresh parsley}.

   ~17 min

5. 5

   Mix the {Greek yogurt} with the {Sumac} and a squeeze from the reserved {Lemon}. Slice the rested {Chicken breast} if large, or leave whole if evenly sized. Spoon the rice onto plates, top with the chicken, add a little yogurt, and serve with lemon wedges.

   ~3 min