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Golden marinated chicken and spiced carrots take about the same amount of time to roast. Meanwhile, you can knock out the side dishes, so dinner is done at once.
What You Get
Za’atar (Middle Eastern spice blend)
Turmeric-marinated chicken thighs
Cooked brown rice
What You’ll Need
Wooden or metal skewers
Preheat the oven to 425°F. Line 2 sheet pans with parchment or foil.
Trim the carrots and cut them in half lengthwise. Pile on one of the prepared pans, drizzle with 1 tablespoon olive oil, 2 teaspoons za’atar, and season with salt, and toss to coat.
Cut the chicken into pieces about 2-inches thick, thread them onto 6 skewers, and season with salt. Lay on the other pan. Transfer both pans to the oven and roast until the chicken is no longer pink at the center and the carrots are just tender, about 15 minutes.
Meanwhile, to make the tzatziki, finely chop 1 cup of the cucumber. In a small bowl, combine the cucumber, yogurt, juice of ½ lemon, 1 tablespoon olive oil, and ¼ teaspoon salt, and stir to combine.
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Cut the remaining lemon into wedges for serving. Pick the cilantro leaves and toss the stems.
Arrange the chicken skewers on plates, with the rice and carrots on the side. Dollop with the tzatziki and scatter with the cilantro leaves. Serve warm, with the lemon wedges for squeezing.
Note: If you don’t have skewers, simply arrange the cut chicken on a baking sheet and roast as directed.