Chicken breasts marinated in za'atar, a Middle Eastern spice, and lemon juice, then topped on a lemon and oil salad. Simple, healthy, and full of flavor!
In a zip top bag (or a large bowl), add the pieces of chicken and cover with the lemon juice, minced garlic, and za'atar. Mix it up so the chicken is evenly coated and let it marinate in the fridge for at least an hour.
1½ pounds boneless skinless chicken breasts, 1 medium lemon, 1 teaspoon minced garlic, 1/3 cup za'atar
For the salad
In a large bowl, add the chopped lettuce, diced tomatoes and cucumber. Season liberally with some salt and pepper. Add in the lemon juice, then drizzle in olive oil. Toss it, taste it, then season as needed. I recommend letting the salad set for approximately 1 hour while the chicken is marinating.
2 hearts romaine, 1 medium English cucumber, 4 medium roma tomatoes, 1 medium lemon, salt & pepper, extra virgin olive oil
Once the chicken has marinated, heat a large skillet over medium high heat. There should be enough liquid in the marinade that you don't need to add any oil to the pan.
Once the pan is hot, add in the chicken and cook until browned, and the internal temperature reaches 165°F.
Scoop out some salad onto your plate and top with the hot chicken.
Notes
You'll want to season the layers well (lettuce, cucumber, tomato) and adjust as needed.
The longer the salad sits, the more the flavors come together, but the lettuce will wilt a bit.
Chicken can also be grilled in breasts, if preferred.