Za'atar Grilled Chicken Bulgur Bowls with Tahini Sauce

Ingredients

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Lemon juice

  Raw

  1 tbsp or 15g

• Garlic

  Raw

  2 cloves, minced or 6g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Red peppers

  Sweet, cooked, boiled, drained, without salt

  100g

• Eggplant

  Raw

  2 eggplant, peeled (yield from 1-1/4 lb) or 916g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Tomatoes

  Red, ripe, raw, year round average

  1 ½ cup, chopped or sliced or 270g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red peppers

  Sweet, cooked, boiled, drained, without salt

  100g

• Bulgur

  Cooked

  1 cup or 182g

• Water

  Plain, clean water

  2 cup or 473g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  ¼ cup or 60g

• Lemon juice

  Raw

  2 tbsp or 30g

• Water

  Plain, clean water

  2 cup or 473g

• Red peppers

  Sweet, cooked, boiled, drained, without salt

  100g

• Dill

  Fresh

  1 sprig or 0.2g

• Mint

  Freshdirect

  100g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

Directions

1. Combine the olive oil, za'atar spice blend, lemon juice, garlic, and pepper flakes in a gallon-size Ziploc container (or in a container). Add the chicken, squeeze out any excess air from the bag and close, and distribute the marinade evenly on the chicken pieces. Marinade in the fridge, flipping the chicken 1 to 2 times, for a minimum of 45 minutes or up to 2 hours. As the chicken is marinading, preheat the oven to 450 degrees Fahrenheit with a rack in the center position. Pat the eggplant and zucchini dry with a clean kitchen towel. Place the eggplant, zucchini, and cherry tomatoes on a sheet pan. Drizzle and toss with the olive oil, za'aatar blend, salt, and pepper, and distribute the vegetables into an even layer on the pan. Roast for 20 to 25 minutes, tossing halfway through, or until the vegetables are lightly caramelized and the tomatoes have just burst. As the vegetables are roasting, prepare the bulgur and cook the chicken. Combine the bulgur, cold water, and salt in a small saucepan. Bring to a boil, cover, and reduce the heat to a simmer. Cook until tender, about 12 minutes. Drain any excess liquid (if there is any), fluff with a fork, and set aside until ready to serve.To cook the chicken, preheat a large (preferably, cast-iron) grill pan over medium-high heat. Grease the pan lightly with olive oil. Remove the chicken from the marinade, and season on both sides with salt and pepper. Grill the tenderloins for roughly 3 minutes, flip, and continue cooking for 2-3 minutes until the internal temperature reaches 160 degrees Fahrenheit. Time will vary depending on the thickness of your chicken tenderloins. Rest the chicken on a clean plate for 5 minutes. Meanwhile, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, salt, and pepper. Whisk in the warm water, adding a tablespoon at a time. The sauce should be creamy and slightly thick, but be able to drizzle from a spoon. If it is too thick, add another teaspoon or so of hot water. Set aside until serving. Serve the bulgur, top with roasted vegetables, and chicken. Drizzle with tahini sauce and top with feta cheese, fresh dill, and mint. Sprinkle lightly with za'atar spice (if desired). This dish tastes great both hot, lukewarm, or cold as leftovers.
2. Recipe by: A Beautiful Plate (source: https://www.abeautifulplate.com/zaatar-grilled-chicken-bulgur-bowls/)

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