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 BASMATI RICE – For extra nutrients and fiber. 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 BROTH – I recommend cooking the rice in chicken broth to add subtle flavor. I use low-sodium broth and add ¼ teaspoon of Redmond Real Salt for trace minerals. Beef or vegetable broth works too–or use water if you prefer.
- ORANGE VINAIGRETTE (Optional) – While not traditional, this homemade vinaigrette adds a sweet, citrusy note that complements the za’atar chicken and rice. Drizzle it over everything–including your veggie of choice.
See the recipe card below for a complete list of ingredients and instructions.
How to Make Za’atar Chicken
- Preheat the oven to 350ºF and spray a large glass baking dish with extra virgin olive oil or avocado oil cooking spray.
- Drain and rinse the soaked brown rice. In a medium saucepan, cook the rice per the package instructions, substituting low-sodium chicken broth for the water and adding ¼ teaspoon of mineral salt. While the rice cooks, prepare the chicken.
- 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 25-30 minutes depending on thickness.
- Add za’atar: Once cooked, sprinkle the za’atar seasoning evenly over the chicken. Serve with brown rice (and drizzle with orange vinaigrette if using), plus your favorite vegetable side. Season with salt and pepper to taste.
- Store leftovers in separate glass containers in the fridge for up to three days.
Cooking Tips
- Capture the flavor: After sprinkling the cooked chicken breasts with za’atar seasoning, stir any remaining liquid from the baking dish into the rice for additional flavor.
- 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.
- Use a roasting probe: Whether you purchase an aftermarket one or use the one that comes with your oven, a roasting probe saves time and removes the guesswork by alerting you when the desired internal temperature has been reached.
FAQs
Za’atar is a culturally significant Middle Eastern spice blend with roots in the Mediterranean. It’s popular in countries like Lebanon, Syria, Jordan, and Palestine.
Typical za’atar seasoning includes a combination of sumac, dried thyme, oregano, marjoram, and sesame seeds, although recipes vary by region and personal preference.
Za’atar has a bright and tangy flavor from sumac, balanced by savory herbs like marjoram, thyme, and oregano. Its unique flavor is earthy and slightly tart, pairing well with bread, meats, fish, veggies and dips like hummus.
Za’atar is best sprinkled on chicken after it’s cooked to preserve its delicate flavors and aromatics. High heat can burn the herbs, so avoid cooking it.
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
- Prep Time: 5 minutes (not including pre-soaking the rice)
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6–7 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Dairy-Free, Gluten-Free
Description
This tangy, oven-baked za’atar chicken and rice recipe is easy and delicious. Add a side of Sautéed Collard Greens and a drizzle of Orange Vinaigrette to make a meal of it. Great for weeknight meal prep!
Ingredients
Extra virgin olive oil or avocado oil cooking spray (for baking dish)
For the Rice:
1 cup brown basmati rice, soaked in water for 8–12 hours
1 1/2 cups low-sodium chicken broth
1/4 teaspoon mineral salt (such as Redmond Real Salt)
For the Chicken:
1 1/2 to 1 3/4 pounds boneless, skinless chicken breasts
2 teaspoons extra virgin olive oil
1/4 teaspoon mineral salt
2 teaspoons Za’atar seasoning
Optional:
Instructions
Preheat the oven to 350ºF and spray a large glass baking dish with extra virgin olive oil or avocado oil cooking spray.
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.
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 25-30 minutes depending on thickness.
Add the Za’atar: Once cooked, sprinkle the za’atar seasoning evenly over the chicken. Serve with brown rice (drizzled with orange vinaigrette if using), plus your favorite vegetable side. Season with salt and pepper to taste.
Store leftovers in separate glass containers in the fridge for up to three days.
Notes
· Extra flavor – After sprinkling the cooked chicken breasts with za’atar seasoning, stir any remaining liquid from the baking dish into the rice for additional flavor.
· Meal prep tip – Cook the brown rice over the weekend and reheat it for quick and easy weeknight dinner prep.
· Watch the time – Tenders and thighs cook faster than full chicken breasts. Check the temperature after 10 minutes to prevent overcooking.
· Use a roasting probe – It saves time and removes the guesswork by indicating when the desired internal temperature has been reached.
Just updated this recipe to make it easier to prep and follow. I hope you love it!