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Low carb, ready in 15 min!
20 minutes

Za’atar Chicken Breasts with Roasted Veggies

Lemon-Mint Yogurt Sauce & Almonds

Cooking time

20 minutes




500 /serving

This recipe has got it all. It’s got flavour for miles, thanks to our Za’atar Zone blend that channels Middle Eastern magic with a mix of sesame, sumac and herbs. It’s got tenderness from seared chicken breasts along with roasted carrots and string beans. It’s got creaminess, from a base layer of yogurt sauce, infused with mint, lemon and garlic. It’s even got crunch, from a shower of sliced almonds. (What it doesn’t got is the carbs!)

We will send you:

  • 2 Chicken breasts
  • 300g Carrots (orange or multicoloured)
  • 15ml Minced garlic
  • 200g String beans
  • 1 Bunch of mint
  • 1 Lemon
  • 25g Sliced almonds
  • 100g Greek yogurt
  • 7g Za’atar Zone spices (thyme, sesame seeds, sumac, oregano, fennel seeds, star anise, cinnamon, coriander, cumin)

Contains: Almonds, Milk, Sesame

You will need:

Medium pan
Sheet pan
Salt & pepper (S&P)
Parchment paper
Total Fat
22 g
Saturated Fat
3 g
210 mg
Total Carb
31 g
12 g
50 g
9 g
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Roast the vegetables
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). Remove the stem ends of the string beans. On a lined sheet pan, toss the carrots with a drizzle of oil, ⅓ of the spices and S&P. Roast, 10 to 12 min., until partially cooked. Remove from the oven and add the string beans, a drizzle of oil and S&P; toss well. Roast, 5 to 6 min., until tender.
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Mise en place
Meanwhile, pick the mint leaves off the stems; roughly chop the leaves. Juice the lemon.
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Cook the chicken
In a medium pan, heat a drizzle of oil on medium. Pat the chicken* dry with paper towel; season with the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. In the final 2 min., top with ½ the garlic. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
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Make the yogurt sauce
Meanwhile, in a small bowl, combine the yogurt, lemon juice (start with ½), the remaining garlic, ¾ of the mint and a pinch of salt.
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Plate your dish
Divide the yogurt sauce between your plates and spread out in a circular motion. Top with the vegetables and chicken. Garnish with the almonds and remaining mint. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.