Za’atar Chicken & Pasta Salad
Za’atar Chicken & Pasta Salads very popular at my house. I mostly serve it in the spring, summer & early fall months, as it is at it’s best when served barely warm or at room temperature.
1 1/2 cups tri-colored penne pasta
3/4 lb chicken tenderloins, preferably organic
2 1/2 Tblsp Za’atar spice blend (divided) (see Tip#1)
Kosher or sea salt
Fresh ground black pepper
3 Tblsp extra-virgin olive oil – EVOO (divided)
1 medium zucchini, quartered lengthwise, then sliced thick
1 large firm tomato, diced large
1/2 – 15 oz can organic garbanzo beans, rinsed well under cold water & drained
1/2 cup hummus (see Tip# 2)
1/4 cup large pitted black olives, sliced in half
1/4 cup chopped fresh parsley or 1 1/2 tsp dried (optional: a little extra for garnish)
1Image: prepped Ingredients.
2Cook pasta in salted water according to pkg directions, al dente. Drain, return to pot & set aside.
3On a plate; mix 2 Tblsp Za’atar, 1 tsp salt & 20 pepper mill turns of pepper, coat pieces of chicken on both sides & set aside.
4Line a plate with few of layers of paper towels.
5Preheat 2 Tblsp EVOO in a 10 to 12 inch cast iron skillet, on medium heat, 2 to 3 minutes till oil is hot.
6Add chicken to skillet, side by side, cover & cook 2 to 3 minutes each side (depending on size) till chicken is browned & cooked through. Remove to drain on the paper towels.
7Add 1 Tblsp EVOO to skillet to deglaze it, Add zucchini & cook, covered on medium heat about 3 minutes, stirring once or twice, till starting to brown.