Za’atar Chicken with Olive Rice and Whipped Feta
This dish is a Mediterranean feast on one plate — juicy chicken infused with earthy za’atar spices, served over fragrant olive rice, and topped with a cool, velvety whipped feta. It’s a perfect balance of savory, tangy, and creamy — elegant enough for guests, simple enough for weeknights.
⏱ Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
For the Za’atar Chicken
1 lb (450 g) boneless chicken thighs or breasts
2 tbsp olive oil
1 tbsp za’atar seasoning
1 tsp lemon zest
1 tbsp lemon juice
1 garlic clove, minced
Salt & pepper to taste
For the Olive Rice
1 cup basmati or jasmine rice
2 cups chicken or vegetable broth
1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, minced
⅓ cup green or Kalamata olives, sliced
1 tbsp chopped parsley or dill
Salt, to taste
For the Whipped Feta
½ cup feta cheese, crumbled
¼ cup Greek yogurt (or cream cheese for extra smoothness)
1 tbsp olive oil
1 tsp lemon juice
Optional: a drizzle of honey for a subtle contrast
Instructions
1. Marinate the Chicken
In a bowl, mix olive oil, za’atar, lemon zest, lemon juice, garlic, salt, and pepper.
Add chicken and toss to coat. Let marinate for at least 20 minutes (or overnight in the fridge).
2. Cook the Chicken
Heat a grill pan or skillet over medium heat.
Cook chicken for 5–6 minutes per side, until golden and cooked through.
Rest for 5 minutes, then slice.
3. Prepare the Olive Rice
In a saucepan, heat olive oil and sauté onion until translucent (2–3 minutes).
Add garlic and cook 30 seconds until fragrant.
Stir in rice and toast for 1 minute.
Pour in broth, bring to a boil, then cover and reduce heat to low.
Cook for 12–15 minutes, until rice is fluffy.
Stir in sliced olives and chopped herbs.
4. Make the Whipped Feta
Add feta, Greek yogurt, olive oil, and lemon juice to a food processor or blender.
Blend until smooth and creamy. Add a teaspoon of water if needed to adjust consistency.
5. Assemble the Plate
Spoon olive rice onto each plate.
Top with sliced za’atar chicken.
Add a generous dollop of whipped feta on the side or drizzle it over.
Garnish with extra za’atar, olive oil, and parsley.
Notes & Tips
No blender for whipped feta? Mash feta with a fork, then whisk in yogurt and olive oil by hand until creamy.
Za’atar mix: A blend of thyme, sumac, sesame seeds, and oregano — adds tang and warmth.
Vegetarian option: Replace chicken with roasted eggplant or halloumi.
Meal prep friendly: Chicken and rice store well for up to 3 days in the fridge.
❓ Frequently asked questions FAQs
Q1: Can I bake the chicken instead?
Yes — bake at 400°F (200°C) for 20–25 minutes, until cooked through.
Q2: Can I make whipped feta ahead of time?
Absolutely. Store in the fridge for up to 4 days. Stir before serving.
Q3: What sides go well with this?
Roasted veggies (like zucchini or carrots), cucumber-tomato salad, or pita chips.
Nutritional Information
Calories: ~480 kcal
Protein: 35 g
Carbohydrates: 35 g
Fat: 20 g
Fiber: 3 g
Sugar: 3 g