Za’atar Chicken and Rice

This za’atar chicken and rice recipe is a bright, yet savory, fuss-free dinner that’s full of flavor with minimal effort. Tender, oven-baked chicken breasts are coated with tangy, citrusy za’atar seasoning and served with nutty brown rice–it’s the perfect foundation for a complete meal.

Dress up za’atar chicken with a drizzle of sweet orange vinaigrette or serve it as-is with your favorite veggies. I’m partial to Sautéed Collard Greens here, but fresh green beans make an excellent choice, too–either way you can’t go wrong.

What started as a leftover mashup instantly earned a permanent spot in our dinner rotation. Give it a try and let me know what you think!

Why You’ll Love Za’atar Chicken

• Full of flavor
• Minimal work
• Easy to meal prep in advance
• Gluten-free, dairy-free, and soy-free

Ingredients

• Chicken – You can use any cut of you like, but thin-sliced breasts, tenders or thighs work best. Choose organic, free-range or pasture raised chicken if available.
• Za’atar Seasoning – I use a blend from Savory Spice that includes sumac, toasted sesame seeds, salt, cumin, Mediterranean thyme, Greek oregano and marjoram. In addition to chicken, it’s delicious on white fish, and veggies.
• Brown Rice – The earthy, nutty flavor of brown rice balances the tanginess of the za’atar beautifully. For easier digestion and nutrient absorption, soak the rice for 8-12 hours before cooking. If you forget, just rinse it in warm water before cooking. For a grain-free option, try my Millet Recipe instead.
• Low-Sodium Chicken Stock – I recommend cooking the rice in chicken stock to add subtle flavor. I use low-sodium broth and add ¼ teaspoon of Redmond Real Salt for trace minerals. Beef or vegetable stock works too–or use water if you prefer.

See the recipe card below for a complete list of ingredients and instructions.

How to Make Za’atar Chicken

1. Preheat the oven to 350ºF and spray a large glass baking dish with extra virgin olive oil or avocado oil cooking spray.
2. Drain and rinse the soaked brown rice. In a medium saucepan, cook the rice per the package instructions, substituting low-sodium chicken stock for the water and adding ¼ teaspoon of mineral salt. While the rice cooks, prepare the chicken.
3. Cook the chicken: In a large mixing bowl, toss the chicken breasts with the extra virgin olive oil and salt until evenly coated. Place them in the prepared baking dish and bake on the center rack until the internal temperature reaches 165ºF as measured on a meat thermometer; about 15-20 minutes depending on thickness.
4. Add za’atar: Once cooked, sprinkle the za’atar seasoning evenly over the chicken. Serve with brown rice, plus your favorite vegetable side. Season with salt and pepper to taste.
5. Store leftovers in separate glass containers in the fridge for up to three days.

Cooking Tips

• Make-ahead tip: Cook the brown rice in advance and store it in the fridge. Reheat when you’re ready to serve to simplify dinner prep.
• Adjust the cooking time: Chicken tenders and thighs cook faster than breasts. Start checking the internal temperature around the 10-minute mark to avoid overcooking.

FAQs

Tried this Za’atar Chicken recipe?

Please leave a rating and a comment below–I’d love to hear how it turned out for you!

Print

Za’atar Chicken and Rice was originally published on October 6, 2023. It was last updated April 15, 2025.