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    Home » Main Dishes » Chicken Recipes

    Za'atar Chicken Tenders with Vegetables

    LAST UPDATED: October 18, 2018 PUBLISHED: October 18, 2018 By Pam Greer 8 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Healthy dinners don't have to be boring, just check out this Baked Chicken Tenders with Za'atar and Vegetables!   Baked chicken tenders make for a quick and easy dinner!

    Post may contain affiliate links, full disclosure on side bar.

    Click here to pin these Easy Oven Baked Chicken Tenders now! 

    White plated with chicken tenders, couscous and green beans.

     

    Oven Baked Chicken Tenders

    I'm back again with an almost sheet pan dinner.  Oh, it's a sheet pan dinner, but the couscous is cooked in a pot.  So I guess it's a sheet pan dinner plus one easy pot.  Doesn't quite roll off the tongue the same way, does it.  But couscous is so easy, it shouldn't really count.

    What I love about this recipe is that it uses chicken tenders.  Chicken tenders, which are usually coated in breading and fried.  This time they are baked, keeping them low calorie and healthy.  Since they are just the tenders, they roast in only 15 minutes!

     

    What is Za'atar

    The full title of this recipe is Za'atar Chicken Tenders with Vegetables.  If you don't have za'atar, have never heard of za'atar and don't plan on every buying za'atar, that's fine.

    Za'atar is a middle Eastern spice blend that typically contains thyme, oregano, marjoram, sesame seeds and sumac.   This version uses hyssop instead of thyme and this version has no hyssop.

    If you don't have any za'atar you can use any spice blend that you like.  You can even just use salt and pepper.

    Scalloped plate with chicken tenders, green beans and orange slices

    Za'atar Chicken Tenders with Vegetables

    I found this recipe at Eating Well and I love how easy it is to make and to modify.  The chicken, green beans, olives, onions and oranges roast together in just about 15 minutes!  While they are roasting, make a quick pot of couscous.   I love that you use some of the orange zest and juice for the couscous!

    Looking for more easy chicken dinners:

    Plate with chicken, couscous and zucchini

    This Spicy Chicken, Corn and Couscous Salad is another great chicken and couscous pairing!

    Plate with chicken and sweet potatoes

    This Maple Roasted Chicken with Sweet Potatoes is so easy so comforting!

    Chicken and sweet potatoes on a plate with olive tapenade

    Chicken and sweet potatoes get a tangy kick from olive tapenade in this Chicken, Sweet Potatoes and Olive Tapenade.

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    4.98 from 39 votes

    Za’atar Chicken Tenders with Vegetables

    This Za'atar Chicken Tenders with Vegetables and Couscous is so easy and delicious! 
    Course Main Course
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 30 minutes minutes
    Servings 4 servings
    Calories 443kcal

    Ingredients

    • 1 navel orange medium
    • 1 pound green beans trimmed
    • 1 red onion sliced
    • ½ cup Kalamata Olives
    • 2 tablespoons extra virgin olive oil
    • 2 tablespoons dry white wine
    • ¼ teaspoon salt
    • ½ teaspoon black pepper divided
    • 1 pound chicken tenders
    • 1 tablespoon za'atar
    • 1 cup low-sodium chicken broth
    • ⅔ cup whole-wheat couscous

    Instructions

    • Preheat oven to 450. Spray a baking sheet with cooking spray.
    • Grate 2 teaspoons of zest from the orange. Slice off ½ inch from each end of the orange and squeeze the juice into a medium pan. Add the zest to the pan and set aside.
    • Cut the orange in half and then into ¼ inch slices. In a large bowl, toss together the green beans, onion, olives, oil, wine, orange slices, salt and ¼ teaspoon of pepper. Spread it in an even layer on the baking sheet. Place the chicken in the bowl and toss with za'atar. Place on top of the green bean mixture.
    • Roast about 15 minutes or until chicken is no longer pink in the middle.
    • While it's roasting add the broth and ¼ teaspoon of black pepper to the orange juice in the pan. Bring to a boil. Stir in the couscous. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
    • To serve, divided the couscous among four plates and top with the green bean mixture and chicken tenders.

    Nutrition

    Calories: 443kcal | Carbohydrates: 49g | Protein: 33g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 566mg | Potassium: 807mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1005IU | Vitamin C: 38.4mg | Calcium: 110mg | Iron: 4.4mg

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    Reader Interactions

    Comments

    1. Ann says

      October 21, 2018 at 3:39 am

      4 stars
      I'm hungry now. . . .

      Reply
    2. Miz Helen says

      October 07, 2017 at 4:20 pm

      5 stars
      This would be a delicious meal that I would love! Hope you have a great weekend and thanks so much for sharing your post with us at Full Plate Thursday!
      Miz Helen

      Reply
      • Pam Greer says

        October 08, 2017 at 1:51 pm

        Thank you!

        Reply
    3. Ellen Pilch says

      October 02, 2017 at 9:18 am

      That looks good. Thank you for the kind words you left for me on the loss of Phoebe. XO

      Reply
    4. Ann says

      October 01, 2017 at 9:54 pm

      Light fresh meals like these are perfect for our hot summer evenings.

      Reply
    5. April J Harris says

      October 24, 2016 at 11:55 am

      I like the Mediterranean Diet as well, Pam. Your Z'atar Chicken Tenders with Vegetables looks delicious - and so flavourful too. Thank you for sharing with us at Hearth and Soul.

      Reply
    6. Miz Helen says

      October 22, 2016 at 2:13 pm

      What a delicious plate of goodness! Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back soon!
      Miz Helen

      Reply
    7. Ann says

      October 18, 2016 at 4:23 am

      That looks delicious!

      Reply
    4.98 from 39 votes (37 ratings without comment)

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    Pam Greer from Sidewalk Shoes

    Hi, I'm Pam. I'm the person who plans whole vacations around where to eat and drink. Beautiful scenery is optional.

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