I’m a Certified Nutrition Coach, gluten-free recipe creator, and home detoxification expert with a focus on gut health. I show burned-out women with digestive issues how to take a proactive, holistic approach to healing by sharing nutrient-dense recipes, and sustainable lifestyle tips that are easy to implement in everyday life.
Sometimes the best meals are the ones you don’t plan. One night, when I wasn’t in the mood to cook dinner from scratch, I cleverly assembled various leftovers including za’atar chicken, sautéed collard greens and brown rice. I married the three groups with an orange vinaigrette I pulled together using ingredients we already had. The resulting za’atar chicken was tangy and bright and the brown rice and sautéed collard greens were savory and slightly sweet thanks to the orange vinaigrette. This accidental creation became an instant hit that now features in our regular dinner rotation.
I’m sad to say that I didn’t discover za’atar seasoning earlier in life. I’d heard of it, but it wasn’t until Brad and I experimented with a meal delivery service (pre-Crohn’s diagnosis) that I tasted it for the first time. I was pleasantly surprised at the brightness of the flavor. Later, when I found za’atar seasoning at my favorite spice shop, Savory Spice, and immediately bought a bottle to start incorporating it into our meals. Needless to say, it’s now a household favorite.
Za’atar is a popular and culturally significant Middle Eastern spice blend with a history dating back centuries. Its origins can be traced to the Mediterranean region, particularly countries like Lebanon, Syria, Jordan, and Palestine. The spice blend typically includes a combination of dried thyme, oregano, marjoram, and sesame seeds, although recipes can vary by region and personal preference.
It’s often used as a seasoning for bread, meats, vegetables, and even dips like labneh or hummus. We prefer za’atar chicken, but it also pairs well with mild fish like tilapia or flounder. You can even enjoy it on your breakfast eggs!
Heat can diminish the delicate flavors and aromatic qualities of the herbs, so it’s important not to cook za’atar seasoning. It’s best sprinkled on cooked dishes or used as a garnish.
Ingredients for Za’atar Chicken and Sautéed Collard Greens
Here’s the low down on the key ingredients you’re going to need to make za’atar chicken with sautéed collard greens, brown rice and orange vinaigrette:
Alliums – Garlic, shallot and onions, are members of the allium family. High in antioxidants, they’re renowned for their nutritional benefits, including their potential to boost the immune system and reduce the risk of certain chronic diseases. This recipe uses small amounts of all three to infuse the dish with subtle layers of flavor.
Organic Brown Rice – A healthier alternative to white rice, brown rice is considered a complex carbohydrate because it still contains the bran and germ, which are rich in gut-supporting fiber as well as various vitamins and minerals. Brown rice is still high in starch, which should be limited for steadier blood sugar levels, but the small amount in this recipe paired with the other ingredients makes for a supportive meal. The earthy, nutty flavor of the rice is a great counter to the tangy za’atar seasoning, creating a harmonious balance of flavors.
Chicken – Since you are what the thing you are eating, ate, it’s best to choose organic chicken if that’s available. Pasture-raised is best, or at a minimum, free range. You can use any cut of chicken you like, but thin sliced breasts, tenders or thighs work best.
Chicken Stock – While completely optional, cooking brown rice in chicken stock is an easy trick to add flavor. It also plays a role in the sautéed collard greens. In a pinch, you can just use water.
Collard Greens – Love them or hate them, these dark leafy greens are a nutritional powerhouse that provides a slew of supportive nutrients. They’re an excellent source of vitamin C and vitamin K, iron, fiber and so much more; they’re another source of health-promoting antioxidants. You can use kale instead if you prefer.
Orange – Any variety of this citrus fruit will work for the orange vinaigrette. Navel oranges are the most readily available and least expensive, but if you feel like experimenting, try Cara cara or blood oranges instead.
Za’atar Seasoning – Obviously. The blend I use from Savory Spice includes sumac, toasted sesame seeds, salt, cumin, Mediterranean thyme, Greek oregano and marjoram.
How to Make Za’atar Chicken Dinner
This recipe has four main parts: the za’atar chicken, sautéed collard greens, brown rice and lastly, the orange vinaigrette that pulls it all together. It looks complicated at first, however, each part is surprisingly simple to make. Including prep, you can have dinner on the table in 45 minutes, but if you have a helper (or cook the rice the day before) it’ll save 15 minutes.
Prep the Rice
If you remember, start soaking the rice in the morning so it’ll be ready to cook come dinner time. Fill a small glass bowl with water until it’s about 1” higher than the rice, cover it with a dishcloth and it let soak all day (or about 8-10 hours). Once you’re ready to cook the rice, strain the water and rinse until the water runs clear. If you forget to soak the rice, that’s fine. Just give it a quick rinse before cooking.
Prepare the brown rice per the package instructions, substituting chicken stock for the water if you have some. Add a ¼ teaspoon of the sea salt. While the rice cooks, prep the chicken, collard greens and orange vinaigrette.
Prep the Chicken and Collard Greens
Chop the shallot and garlic and set aside to rest (this activates cancer-fighting compounds that are otherwise destroyed by heat if cooked right away).
Wash the collard greens and remove the leaves from the stems. Discard the stems and tear the leaves into smaller pieces with your hands, or chop them with a sharp chef’s knife.
Rinse the chicken in cold water and pat dry with paper towels. If desired, cut the breasts or tenders into 1” pieces. This isn’t necessary, but it speeds up the cooking process. Set aside.
Make the Orange Vinaigrette
Combine the zest and juice of half an orange in a small glass or ceramic bowl. Add ¼ cup of extra virgin olive oil, reserving 2 tablespoons for the za’atar chicken and sautéed collard greens. Add the white wine vinegar, granulated onion, and whole-grain mustard seeds if using. Whisk until well emulsified.
In a medium ceramic non-stick skillet, heat 1 tablespoon of extra virgin olive oil over medium-low heat. Add the shallots and cook for about 3 minutes or until just beginning to turn translucent, stirring occasionally with a wooden spoon. Season with a 1/8 teaspoon of sea salt, then add the garlic, stir and cook for 1 more minute.
Add the collard greens, another 1/8 teaspoon salt and ¼ cup of the chicken stock to the shallot and garlic mixture. Sauté for 1 minute, stirring until well combined. Then cover the collard greens and braise on low heat for 8-10 minutes while you cook the chicken. Once finished, turn off the heat and keep the collards covered to stay warm.
Cook the Za’atar Chicken
Heat the remaining tablespoon of extra virgin olive oil in a large ceramic non-stick skillet over medium-low heat. Add the chicken and sprinkle with the remaining ¼ teaspoon salt. Cook until the internal temperature reaches 165º F, flipping halfway through, about 8-10 minutes.
Finish and Plate
Once the chicken is cooked, turn off the heat and sprinkle with 2 teaspoons of za’atar seasoning, stirring to evenly distribute. Add the remaining teaspoon of za’atar to the sautéed collard greens and stir.
Serve the chicken and collard greens in large soup bowls (or on a large plate). Scrape any leftover fond from the chicken pan into the brown rice for extra flavor, giving it a good stir. Add a serving spoon-sized scoop of rice to each dish. Drizzle the orange vinaigrette over the collards and brown rice, and finish with a flaky salt such as Fleur de Sel or Ava Jane’s Colima Sea Salt.
Store any leftovers in an airtight glass container for up to 3 days.
Tips & Substitutions
Here are a few tips to help you master this za’atar chicken recipe like a pro.
Timing Tips
While each step of this recipe is simple on its own, it can be tricky to get the timing right with so many moving parts. It helps to have everything prepped ahead of time. Ideally, shoot to start the collard greens and chicken at the same time, since they have similar cooking times.
If you’re making this recipe for the first time and aren’t used to managing multiple skillets at once, try cooking the collard greens first, followed by the chicken.
If you don’t have a warming drawer, use the “keep warm” setting on your oven or preheat it to 170º. This will keep the collards warm until you’re ready to plate and serve.
Wet Collard Greens?
Lots of extra liquid in the pan once the collards are finished braising? Uncover, reduce the heat to low, and continue to cook until the liquid nearly evaporates.
Don’t Waste the Fond!
I’ll admit I like to scrape the chicken fond out of the pan with my fingers because it tastes that good! If there’s a lot in the pan, turn the heat up to medium, and once hot, carefully pour about ¼ cup of chicken stock into the skillet to deglaze the pan. Be careful as it will splatter. Scrape the pan with a wooden spoon to loosen the fond and then pour the liquid over the rice for extra flavor.
Substitutions
Curly kale will work just as well in this recipe if you’re not a fan of collard greens.
You can sub 1 teaspoon of raw honey for the monk fruit drops in the orange vinaigrette as needed.
This tangy za’atar chicken recipe is served with sides of savory sautéed collard greens and nutty brown rice and topped with a slightly sweet orange vinaigrette drizzle. With a little prep, it comes together in as quick as 30 minutes, making it the perfect fall recipe for a balanced and tasty dinner.
Ingredients
Scale
1/2 cup (dry), organic brown rice, soaked for 8-12 hours
1 cup chicken stock, divided
3/4 teaspoon fine sea salt, divided
1–2 large shallots, chopped
1–2 large cloves of garlic, minced
2 large bunches of organic collards, greens removed from stems and chopped
1–1 1/2 pounds skinless chicken breasts or tenders, cut into strips or 1” pieces
Zest and juice of half an orange
1/4 cup + 2 scant tablespoons extra virgin olive oil, divided
2 tablespoons organic white wine vinegar
2 teaspoons whole grain mustard (optional)
1/4 teaspoon granulated onion
10–15 drops monk fruit for added sweetness if desired (optional)
Flaky finishing salt (such as Fleur de Sel or Colima Sea Salt)
Instructions
Soak the Rice (optional):
Begin soaking the rice the morning of. Fill a small glass bowl with water until the water level is 1” higher than the rice, cover with a dishcloth and let soak for 8-10 hours. Once ready to cook, strain the water and rinse until the water runs clear.
Prep the Rice:
Prepare the presoaked brown rice per the package instructions, substituting chicken stock for the water if desired. Add a ¼ teaspoon of the sea salt. While the rice cooks, prep the chicken, collard greens and orange vinaigrette.
Prep the Chicken and Collard Greens:
Chop the shallot and garlic and set aside to rest.
Wash the collard greens and remove the leaves from the stems. Discard the stems and chop the leaves.
Rinse the chicken in cold water and pat dry with paper towels. If desired, cut the breasts or tenders into 1” pieces. Set aside.
Make the Orange Vinaigrette:
Combine the zest and juice of half an orange in a small glass or ceramic bowl. Add ¼ cup of extra virgin olive oil, reserving 2 tablespoons for the za’atar chicken and sauteed collard greens. Add the white wine vinegar, granulated onion, and whole-grain mustard seeds if using. Whisk until well emulsified.
Add pure liquid monk fruit drops to taste for sweetness if desired. Set the vinaigrette aside.
Sauté the Collard Greens:
In a medium ceramic non-stick skillet, heat 1 tablespoon of extra virgin olive oil over medium-low heat. Add the shallots and cook for about 3 minutes or until just beginning to turn translucent, stirring occasionally with a wooden spoon. Season with a 1/8 teaspoon of sea salt, then add the garlic, stir and cook for 1 more minute.
Add the collard greens, another 1/8 teaspoon salt and ¼ cup of the chicken stock to the shallot and garlic mixture. Sauté for 1 minute, stirring until well combined. Then cover the collard greens and braise on low heat for 8-10 minutes while you cook the chicken. Once finished, turn off the heat and keep the collards covered to stay warm.
Cook the Za’atar Chicken:
Heat the remaining tablespoon of extra virgin olive oil in a large ceramic non-stick skillet over medium-low heat. Add the chicken and sprinkle with the remaining ¼ teaspoon salt. Cook until the internal temperature reaches 165º F, flipping halfway through, about 8-10 minutes.
Finish and Plate:
Once the chicken is cooked, turn off the heat and sprinkle with 2 teaspoons of za’atar seasoning, stirring to evenly distribute. Add the remaining teaspoon of za’atar to the sauteed collard greens and stir.
Serve the chicken and collard greens in large soup bowls (or on a large plate). Scrape any leftover fond from the chicken pan into the brown rice for extra flavor, giving it a good stir. Add a serving spoon-sized scoop of rice to each dish. Drizzle the orange vinaigrette over the collards and brown rice, and finish with a flaky sea salt such as Fleur de Sel or Ava Jane’s Colima Sea Salt.
Store any leftovers in an airtight glass container for up to 3 days.
Substitutions
Curly kale will work just as well in this recipe if you’re not a fan of collard greens.
If you don’t have pure liquid monk fruit drops, substitute up to 1 teaspoon of raw honey in the orange vinaigrette to increase the sweetness as needed.
If there’s extra liquid in the pan once the collard greens are finished braising, uncover, reduce the heat to low, and continue to cook until the liquid nearly evaporates.
If there’s lots of extra fond left in the pan after cooking the chicken, turn the heat up to medium, and once hot, pour about ¼ cup of chicken stock into the skillet to deglaze the pan, being careful as it will splatter. Scrape the pan with a wooden spoon to loosen the fond and then pour the liquid over the brown rice for extra flavor.
Cooking the rice the day before will shave 15 minutes off the time so you can get dinner on the table that much sooner.
