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
- Position rack in bottom third of oven; preheat to 450°F. Coat a rimmed baking sheet with cooking spray.
- 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.
- 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.
- Roast on the bottom rack until the green beans are tender and the chicken is no longer pink in th middle, about 15 minutes.
- 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.