Za’atar Walnut-Crusted Chicken with Apricot Sweet Potatoes and Lemon Couscous

This dish brings together crunchy walnut-crusted chicken, tender apricot-glazed sweet potatoes and bright lemon couscous for a satisfying meal. The chicken cutlets are seasoned with za’atar and topped with a walnut-panko crust, then roasted until golden. Sweet potatoes get a glossy apricot glaze, while the couscous is finished with fresh parsley and lemon zest. A creamy romesco sauce adds a smoky finish.

Perfect for a weeknight dinner, this recipe uses simple techniques to create layers of flavor and texture. The combination of savory, sweet and tangy elements makes every bite interesting. Serve it with extra lemon wedges for a fresh pop of acidity.

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Ingredients

6 tablespoon Romesco SauceView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Wash and dry produce. Roughly chop walnuts. Zest and quarter lemon. Dice sweet potatoes into ½-inch pieces. Roughly chop parsley. In a small bowl, combine walnuts, panko, a drizzle of olive oil and a pinch of salt. In a separate small bowl, combine romesco, mayonnaise and a squeeze of lemon juice; set aside.
2. On one side of a baking sheet, toss sweet potatoes with a drizzle of olive oil, half the za’atar, salt and pepper. Roast on top rack for 10 minutes.
3. Meanwhile, pat chicken dry; season all over with remaining za’atar, salt and pepper. Spread tops of chicken with mustard. Mound panko mixture on top, pressing to adhere. After sweet potatoes have roasted 10 minutes, remove sheet from oven; add chicken to empty side. Return to oven and roast until chicken is browned and cooked through and sweet potatoes are tender, 12-15 minutes. (If potatoes finish early, remove them and continue roasting chicken.)
4. While chicken and potatoes roast, in a small pot over medium-high heat, combine couscous, ¾ cup water and a pinch of salt. Bring to a boil, cover and reduce to a low simmer. Cook until tender, 6-8 minutes. Stir in parsley, lemon zest, a drizzle of olive oil and a squeeze of lemon juice.
5. In another small pot, combine apricot jam and 1 tablespoon butter. Cook over medium-high heat, stirring, until butter melts and mixture bubbles, about 1 minute. Remove from heat.
6. Pour glaze over sweet potatoes on baking sheet; toss to coat. Divide chicken, sweet potatoes and couscous among plates. Drizzle with creamy romesco sauce. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different nut instead of walnuts?

Yes, pecans or almonds would work well. Chop them finely to ensure a crispy crust.

What can I substitute for Israeli couscous?

Regular couscous, quinoa or orzo are good alternatives. Adjust cooking time as needed.

Is the romesco sauce spicy?

Romesco is typically mild with a smoky flavor from roasted red peppers. If you prefer heat, add a pinch of cayenne to the creamy sauce.