Za’atar Crusted Chicken with Bulgur-Stuffed Tomatoes and Lemon Garlic Yogurt Sauce

Get ready for a dinner that’s bursting with Middle Eastern flavors. Tender chicken cutlets are coated in za’atar, a fragrant spice blend of sesame seeds, thyme, marjoram, and sumac, then pan-seared to golden perfection. Alongside, Roma tomatoes are roasted and stuffed with a hearty bulgur filling, featuring caramelized red onion, fresh parsley, and a squeeze of lemon.

Bulgur wheat is a nutritious whole grain, rich in fiber and essential minerals, and cooks up light and fluffy. A creamy lemon garlic yogurt sauce ties everything together, adding a bright, tangy finish. This dish is a wholesome, satisfying meal that’s sure to impress.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 unit TomatoView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView 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

Instructions

1. Preheat your oven to 425°F (220°C). Halve the red onion, peel and finely chop one half. Cut the other half into 1/2-inch wedges. Zest and juice the lemon. Mince or grate the garlic cloves. Pick the parsley leaves from stems and roughly chop.
2. In a small bowl, combine the yogurt, sour cream, half the lemon juice, half the minced garlic, and a pinch of salt. Stir to make the lemon garlic yogurt sauce. Set aside.
3. Cook the bulgur: In a small saucepan, bring 1 cup of water to a boil. Add the bulgur, a pinch of salt, and the chicken stock concentrate. Stir, cover, and reduce heat to low. Simmer for 12-15 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
4. While bulgur cooks, prepare the tomatoes: Cut each tomato in half lengthwise. Use a small spoon to scoop out the seeds and pulp, leaving a hollow shell. Place the tomato halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes until slightly softened.
5. In a skillet over medium heat, add 1 tablespoon olive oil. Add the chopped red onion and cook, stirring, until softened, about 3-4 minutes. Add the remaining minced garlic and cook 1 minute more. Remove from heat.
6. In a bowl, combine the cooked bulgur, sautéed onion and garlic, lemon zest, half the chopped parsley, and a squeeze of lemon juice. Season with salt and pepper to taste. Stuff each roasted tomato half with the bulgur mixture.
7. Pat the chicken cutlets dry with paper towels. Season both sides with salt, pepper, and the za’atar spice, pressing gently to adhere.
8. In the same skillet over medium-high heat, add 1 tablespoon olive oil. Cook the chicken cutlets for 3-4 minutes per side, until golden brown and cooked through (internal temperature 165°F). Remove from pan and let rest.
9. To serve, plate the chicken alongside the stuffed tomatoes. Drizzle the lemon garlic yogurt sauce over the chicken and tomatoes. Garnish with remaining parsley.
10. Enjoy your flavorful za’atar-spiced chicken with bulgur-stuffed tomatoes!

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, quinoa or couscous would work well. Adjust cooking times accordingly.

How do I store leftovers?

Store chicken and tomatoes separately in airtight containers in the refrigerator for up to 3 days.

Is this recipe gluten-free?

Bulgur contains gluten. For a gluten-free version, use quinoa or rice.