Za’atar-Roasted Chicken Tenders & Vegetables with Couscous

Za’atar—a Middle Eastern seasoning—adds a tangy herbaceous flavor. To make your own: Blend 1 tsp each of ground sumac, toasted sesame streets, and dried thyme with 1/4 tsp sea salt.



  • 1 medium navel orange
  • 1 pound trimmed green beans
  • 1 medium red onion, halved and sliced
  • 1/2 cup Kalamata olives
  • 2 tbsp EVOO
  • 2 tbsp dry white wine
  • 1/4 tsp sea salt
  • 1/2 tsp ground pepper, divided
  • 1 pound chicken tenders
  • 1 tbsp za’atar
  • 1 cup low-sodium chicken broth
  • 2/3 cup whole-wheat couscous


  1. Position rack in bottom third of oven; preheat to 450°F. Coat a rimmed baking sheet with cooking spray.
  2. Grate 2 tsp zest from orange. Slice 1/2 inch off the ends and squeeze juice from them into a medium saucepan; add the zest. Set aside.
  3. Cut the rest of the orange in half, then cut into 1/4-inch slices. Toss in a large bowl with green beans, onions, olives, oil, wine, salt and 1/4 tsp pepper. Spread the mixture in an even layer on the prepared pan. Toss chicken with za’atar in the bowl, then place on top of the green bean mixture.
  4. Roast on the bottom rack until the green beans are tender and the chicken is no longer pink in th middle, about 15 minutes.
  5. Meanwhile, add broth and the remaining 1/4 tsp pepper to the saucepan. Bring to a boil. Stir in couscous. Remove from heat; cover and let stand for 5 minutes. Fluff with a fork. Serve with the chicken and vegetables. Serves 4.

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