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Step-by-step
0/5 done- 1
Position rack in bottom third of oven; preheat to 450 degrees F. Coat a rimmed baking sheet with cooking spray.
- 2
Grate 2 teaspoons 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, onion, olives, oil, wine, salt and 1/4 teaspoon 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 the middle, about 15 minutes.
- 5
Meanwhile, add broth and the remaining 1/4 teaspoon 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.
Za'atar-Roasted Chicken Tenders & Vegetables with Couscous
by Recipio User
Za'atar (or zaatar)--a Middle-Eastern spice blend that's a mix of thyme, sumac, salt, sesame seeds and sometimes other herbs--gives this sheet-pan roast…
Step-by-step instructions
0/5 done- 1
Position rack in bottom third of oven; preheat to 450 degrees F. Coat a rimmed baking sheet with cooking spray.
- 2
Grate 2 teaspoons 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, onion, olives, oil, wine, salt and 1/4 teaspoon 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 the middle, about 15 minutes.
- 5
Meanwhile, add broth and the remaining 1/4 teaspoon 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.
Ingredients (12)
1 medium navel orange
1 pound trimmed green beans
1 medium red onion, halved and sliced
0.5 cup Kalamata or Castelvetrano olives
2 tablespoons extra-virgin olive oil
2 tablespoons dry white wine
0.25 teaspoon salt
0.5 teaspoon ground pepper, divided
1 pound chicken tenders
1 tablespoon za’atar (see Tip)
1 cup low-sodium chicken broth
0.66666668653488 cup whole-wheat couscous
Ingredients(12)
1 medium navel orange
1 pound trimmed green beans
1 medium red onion, halved and sliced
0.5 cup Kalamata or Castelvetrano olives
2 tablespoons extra-virgin olive oil
2 tablespoons dry white wine
0.25 teaspoon salt
0.5 teaspoon ground pepper, divided
1 pound chicken tenders
1 tablespoon za’atar (see Tip)
1 cup low-sodium chicken broth
0.66666668653488 cup whole-wheat couscous
Originally from eatingwell.com
Saved by the Recipio community