For the Za'atar Chicken 🍗🌿: 2 chicken breasts, 2 tablespoons zaatar spice, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon salt, ½ teaspoon black pepper

For the Hummus 🥙: 1 can (15oz) chickpeas, drained and rinsed, 2 tablespoons tahini, 2 tablespoons olive oil, 1 garlic clove, minced, 2 tablespoons lemon juice, ½ teaspoon salt, 2-3 ice cubes, 1-2 tablespoons water (as needed).

For the Shirazi Salad 🥗: 1 cup tomatoes, diced, 1 cup cucumber, diced, 2 tablespoons fresh mint, chopped, 1 tablespoon Zaza Za’atar, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon black pepper

Marinate the Chicken 🍗: In a bowl, combine the Zaza Za'atar spice, olive oil, lemon juice, salt, and black pepper. Rub the mixture onto the chicken breasts and let marinate for at least 10-15 minutes.

Prepare the Hummus 🥙: In a food processor, combine chickpeas, tahini, olive oil, minced garlic, lemon juice, salt, and ice cubes. Blend until smooth, adding water little by little if needed to achieve a creamy and airy texture. Set aside.

Prepare the Shirazi Salad 🥗: In a bowl, mix together the diced tomatoes, cucumber, chopped mint, and zaatar spice. Add lemon juice, olive oil, salt, and black pepper. Toss well and set aside.

Cook the Chicken 🍗: Preheat the oven to 375°F (190°C). Place the marinated chicken breasts on a baking sheet lined with parchment paper or foil. Roast for 15 minutes.

Serve 🍽️: Plate the roasted chicken alongside a generous scoop of hummus and the Shirazi salad.
Eat up and enjoy! 🍗🥙🥗