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

This dish brings together bold Middle Eastern flavors with a satisfying crunch. Tender chicken cutlets are seasoned with za’atar, spread with Dijon mustard and topped with a walnut-panko crust that bakes to golden perfection. Meanwhile, sweet potatoes roast until tender and are tossed in a glossy apricot glaze for a touch of sweetness.

Fluffy Israeli couscous, brightened with fresh lemon and parsley, makes the perfect bed for the chicken and sweet potatoes. A creamy romesco sauce adds a smoky, rich finish that ties everything together. It’s a complete meal that feels special enough for company but simple enough for a weeknight.

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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

24 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

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F with a rack in the top position. Wash and dry all produce. Roughly chop the walnuts. Zest and quarter the lemon. Dice the sweet potatoes into ½-inch pieces. Roughly chop the parsley.
2. In a small bowl, combine the chopped walnuts, panko, a drizzle of olive oil and a pinch of salt. In another small bowl, stir together the romesco sauce, mayonnaise and a squeeze of lemon juice. Set aside.
3. On one side of a baking sheet, toss the sweet potatoes with a drizzle of olive oil, half of the za’atar spice, salt and pepper. Roast on the top rack for 10 minutes.
4. Meanwhile, pat the chicken cutlets dry with paper towels. Season all over with the remaining za’atar, salt and pepper. Spread the tops evenly with Dijon mustard, then mound the walnut-panko mixture on top, pressing gently to adhere (do not coat the undersides).
5. After the sweet potatoes have roasted for 10 minutes, remove the sheet from the oven. Carefully add the chicken to the empty side of the sheet. Return to the top rack and roast until the chicken is browned and cooked through and the sweet potatoes are tender, 12-15 minutes. (If the potatoes finish before the chicken, remove them from the sheet and continue roasting the chicken.)
6. While the chicken and sweet potatoes roast, combine the couscous, ¾ cup water and a pinch of salt in a small pot. Bring to a boil over medium-high heat, then cover and reduce to a low simmer. Cook until tender, 6-8 minutes. Once done, stir in the parsley, lemon zest, a large drizzle of olive oil and a squeeze of lemon juice.
7. In another small pot, combine the apricot jam and 1 tablespoon butter. Cook over medium-high heat, stirring occasionally, until the butter melts and the mixture comes together, about 1 minute. Remove from heat once it begins to bubble.
8. Pour the apricot glaze over the roasted sweet potatoes and toss to coat. Divide the chicken, sweet potatoes and couscous among plates. Drizzle the chicken and sweet potatoes with the creamy romesco sauce. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different nut instead of walnuts?

Yes, pecans or almonds work well as a substitute.

Can I make this dish gluten-free?

Use gluten-free panko or crushed rice crackers instead of regular panko.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.