Za'atar-Spiced Chicken

🥘 Ingredients

• black pepper
  1 tsp
• bulgur wheat
  1 c
• butter
  1 tbsp
• chicken cutlets
  20 oz
• chicken stock concentrate
  1 unit
• garlic
  1 clove
• lemon
  1 unit
• oil
• paper towels
• parsley
  1 oz
• red onion
  1 unit
• salt
  1 tsp
• sour cream
  1 tbsp
• tomato
  2 unit
• water
• yogurt
  1 tbsp
• za'atar spice
  1 tbsp

🍳 Cookware

• small pot
• small bowl
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and dice red onion into 3/4-inch-thick pieces; mince a few pieces until you have 2 TBSP. Peel and mince or grate garlic (reserve a pinch for step 3). Zest and quarter lemon . Halve tomato lengthwise; scoop out and discard seeds with a spoon. Pat insides dry with paper towels . Finely chop parsley .

   red onion: 1 unit, garlic: 1 clove, lemon: 1 unit, tomato: 2 unit, paper towels, parsley: 1 oz
2. 

   2

   Heat a drizzle of oil in a small pot over medium-high heat. Add minced onion, remaining garlic, and a pinch of salt ; cook, stirring, until fragrant, ⏱️ 30 seconds . Add bulgur wheat ; cook, stirring, until toasted, ⏱️ 2 minutes . Stir in chicken stock concentrate , 1 cup water , and 1/2 tsp salt. Cover, bring to a boil, then reduce to a low simmer. Cook until water has absorbed and bulgur is tender, ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   oil, salt: 1 tsp, bulgur wheat: 1 c, chicken stock concentrate: 1 unit, water
3. 

   3

   In a small bowl , combine sour cream , yogurt , reserved garlic, a squeeze of lemon juice, and a big pinch of lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with black pepper and salt.

   sour cream: 1 tbsp, yogurt: 1 tbsp, water, black pepper: 1 tsp
4. 

   4

   Toss diced onion on one side of a baking sheet with a drizzle of oil , half the za'atar spice , a big pinch of salt, and pepper. Place tomatoes, cut sides up, on empty side of sheet; season with salt and pepper. Roast on top rack until onion is tender and tomatoes are softened slightly but still retain their shape, ⏱️ 8 minutes . TIP: If water pools in tomato halves after roasting, carefully blot dry with paper towels .

   oil, za'atar spice: 1 tbsp, paper towels
5. 

   5

   Meanwhile, pat chicken cutlets dry with paper towels ; season all over with remaining Za'atar Spice, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, ⏱️ 5 minutes per side. Transfer to a cutting board to rest.

   chicken cutlets: 20 oz, paper towels, oil
6. 

   6

   Fluff bulgur with a fork. Stir in roasted onion, half the parsley, remaining lemon zest, a big squeeze of lemon juice, and butter . Season with salt and pepper if desired.

   butter: 1 tbsp
7. 

   7

   Slice chicken crosswise. Stuff tomatoes with as much bulgur filling as will fit. Divide remaining filling between one side of each plate and top with stuffed tomatoes. Fan chicken next to tomatoes. Drizzle everything with sauce. Garnish with remaining parsley and serve with any remaining lemon wedges on the side.