Za'atar Crusted Chicken with Hummus and Crunchy Herb Salad

For the Za'atar Crusted Chicken: Add a 1.5 lb pack of chicken thighs to a mixing bowl. Toss in 1 tsp of salt and 3 tbsp of za’atar seasoning and coat the chicken evenly. Transfer to a cast iron skillet on medium heat with 1 tbsp of olive oil and cook each side for 5 minutes. Transfer the skillet to an oven preheated at 400°F and bake for 12 minutes.

For the Crunchy Herb Salad: In a small mixing bowl, toss together 2 tbsp pomegranate seeds, 2 tbsp crushed pistachios, 1/4 cup of diced cucumber, 1/4 cup chopped parsley, 1/4 cup chopped mint, juice of 1/2 lemon, 1 tbsp olive oil, a pinch of salt, and a handful (approx. 1 cup) of halved cherry tomatoes.

For the Hummus: Make the hummus by adding 1 can of chickpeas, 1/4 cup of tahini, juice of 1 lemon, 1 clove of garlic, 1 tsp of salt, 2 tbsp olive oil, and 1/4 cup of cold water to a blender and blending until smooth.

Plate all your ingredients and enjoy!