Name: Za’atar Chicken Tacos
Ingredients: 3/4 cup diced red bell pepper; 3/4 cup diced tomato; 3/4 cup diced cucumber; scant 1/4 cup diced red onion; 1 garlic clove, finely minced; juice of 1 lemon; 3 tablespoons olive oil; 2 tablespoons chopped parsley; 2 teaspoons za’atar; 1/4 teaspoon kosher; 1/4 teaspoon pepper; 1 lb organic chicken cutlets; 1/4 teaspoon garlic powder; 1/4 teaspoon kosher salt; 1/2 teaspoon za’atar; 2 tablespoons olive oil; 1/2 lemon; flour tortillas; cucumber dill dip or greek yogurt for serving

Ingredients

For the chopped salad:

3/4 cup diced red bell pepper
3/4 cup diced tomato
3/4 cup diced cucumber
scant 1/4 cup diced red onion
1 garlic clove, finely minced
juice of 1 lemon
3 tablespoons olive oil
2 tablespoons chopped parsley
2 teaspoons za’atar
1/4 teaspoon kosher
1/4 teaspoon pepper

For the chicken tacos:

1 lb organic chicken cutlets
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/2 teaspoon za’atar
2 tablespoons olive oil
1/2 lemon
flour tortillas
cucumber dill dip or greek yogurt for serving

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Instructions

To make the salad that goes on the tacos, combine all the ingredients in a bowl and stir to combine. I like the salad to sit for an hour or so before serving so I like to make this a few hours before serving. It’s fine if you make it just before though!
To cook the chicken, season the cutlets with garlic powder, salt and za’atar.
Heat the olive oil in a pan over medium-high heat. Cook chicken cutlets 3-4 minutes each side or until cooked through. Remove from plan and slice on the diagonal.
Serve tacos in flour tortillas with chicken, a scoop of the chopped salad and topped with greek yogurt. Squeeze a little lemon on tacos if desired.