Shop
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Za’atar is a spice blend used in Middle Eastern and Mediterranean cooking and typically includes wild thyme, oregano, toasted sesame seeds and sumac. It’s very aromatic, flavorful and versatile.
We’re lucky enough to have access to authentic za’atar at Heinen’s from Terranean Herbs and Spices, a women-owned company based in Cleveland!
I love to top whole milk Greek yogurt with a drizzle of good olive oil, sea salt and a generous sprinkling of za’atar to enjoy alongside warm pita bread. It’s also a delicious seasoning for raw salads, grilled or roasted vegetables, meat, poultry and seafood.
This simple flatbread recipe calls for za’atar to season both the chicken and the yogurt spread. It’s a fresh and light meal, perfect for warmer days or dining al fresco. I highly suggest using a full fat, plain Greek yogurt variety, like Fage 5%, which is close in flavor to labneh, a Middle Eastern-style yogurt spread. And Heinen’s has you covered on the pita with their fluffy whole wheat pocket pita bread!
Why You’ll Love This Recipe
- It Supports a Female-Owned Cleveland Business. Terranean Herbs and Spices was started by a Cleveland-based Lebanese native. All of the ingredients for her za’atar seasoning, za’atar spread and za’atar pita chips are sourced directly from Lebanon but produced right here in the Midwest. Lebanese food in the United States doesn’t get more authentic than that!
- It’s Quick to Make. Once the chicken is seasoned and cooked through, which takes less than 10 minutes, this recipe only requires 5 minutes of additional prep, making it weeknight friendly.
- It’s Packed with Flavor. The unique blend of herbs in za’atar makes it one of the most flavorful spices on the market. It’s delicious on this pita pizza, but it can also elevate the flavor of any vegetables or proteins your family loves.
- Cook time:
- 10min
- Prep time:
- 5min
- Total time:
- 15min
- Servings:
- 4
Ingredients
- 1 lb. Gerber’s CARE Certified boneless chicken tenders
- Terranean za’atar seasoning
- 1 Tbsp. Heinen's avocado oil
- 4 Heinen’s wheat pocket pita breads
- Heinen’s extra virgin olive oil
- 1 cup cherry tomatoes, quartered
- 2 mini cucumbers, chopped
- ¼ cup Heinen’s pitted kalamata olives
- Juice from ½ lemon
- Fage 5% plain Greek yogurt
- Fresh parsley, chopped
Instructions
- Season the chicken liberally on all sides with za’atar seasoning and salt to taste. Heat the oil in a large skillet or grill pan over medium heat. Once hot, add the chicken and cook for about 4 minutes on each side, or until the internal cooking temperature registers at 165° F. Transfer to a plate and allow to rest for 5 minutes before cutting into bite-size pieces.
- Wipe out the pan. Brush both sides of the pita bread with extra virgin olive oil. Toast in the skillet or grill pan until lightly golden brown on both sides.
- Toss together the cherry tomatoes, cucumbers and olives. Dress with lemon juice, 1 tsp. olive oil and salt and pepper to taste.
- Top each pita with 2 -4 Tbsp. of yogurt, spreading to cover, leaving a 1-inch border. Season the yogurt with a pinch of salt and more za’atar seasoning, then top with the tomato and cucumber salad and chopped chicken.
- Garnish with parsley, cut into quarters and serve.
Chrome
Firefox
Edge