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How to Make Za’atar Croutons
Preheat oven to 400°F. Line a shallow baking pan with parchment paper. Place 2 cups torn sourdough bread in prepared pan. Toss with 1 Tbsp. olive oil and 2 tsp. za’atar seasoning blend. Bake, stirring halfway, until deep golden brown, 5 to 7 minutes. Cool 10 minutes. Place bread chunks in a large resealable bag and lightly crush to desired size.
Ingredients
- 2 Tbsp. olive oil, divided
- 2 tsp. hot pepper sauce
- 1/4 tsp. crushed red pepper
- 1 1/4 tsp. salt, divided
- 3 cups broccoli florets
- 4 (4- to 6-oz.) skinless, boneless chicken breasts
- 2/3 cup quinoa, rinsed and drained
- 1/3 cup purchased basil pesto
- 1 Tbsp. red wine vinegar
- 6 cups baby spinach
- 1 cup halved cherry tomatoes
- 1/4 cup shaved Parmesan cheese
Directions
-
Prep Broccoli
Preheat oven to 450°F. Line a large shallow baking pan with foil. In a large bowl whisk together 1 Tbsp. of the olive oil, the hot pepper sauce, crushed red pepper, and 1/4 tsp. of the salt. Add broccoli; stir to coat. Arrange broccoli in one half of prepared baking pan.
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Brown Chicken
In a 12-inch skillet heat remaining 1 Tbsp. oil. Add chicken; season with remaining 1 tsp. salt. Cook, turning once, until golden brown, 8 to 10 minutes. Transfer chicken to other half of prepared baking pan. Roast until chicken is done (165°F) and broccoli is tender and browned, 10 to 15 minutes.
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Prep Ingredients
Meanwhile, cook quinoa according to package directions. For the pesto vinaigrette, in a small bowl whisk together pesto and vinegar. If necessary, add additional vinegar to reach a thick drizzling consistency.
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Assemble
Chop or slice chicken. In four serving bowls layer spinach, chicken, quinoa, broccoli, tomatoes, Parmesan, and Za’atar Bread Chunks. Serve with pesto vinaigrette and, if you like, additional hot pepper sauce.
Any restaurant names or trademarks in the names of our recipes are included solely for reference and do not indicate any authorization or approval by their owners. All recipes were independently created and have not been reviewed or approved by any other parties.
Nutrition Facts (per serving)
| 550 | Calories |
| 24g | Fat |
| 21g | Carbs |
| 62g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 550 | |
| % Daily Value * | |
| Total Fat 23.7g | 30% |
| Saturated Fat 5.3g | 26% |
| Cholesterol 150mg | 50% |
| Sodium 1241.5mg | 54% |
| Total Carbohydrate 21.2g | 8% |
| Dietary Fiber 6.6g | 23% |
| Total Sugars 4.4g | |
| Protein 62.4g | 125% |
| Vitamin D 0.2mcg | 1% |
| Vitamin C 95.6mg | 106% |
| Calcium 243.9mg | 19% |
| Iron 4.6mg | 25% |
| Potassium 1306mg | 28% |
| Fatty acids, total trans 0.1g | |
| Vitamin D 9.8IU | |
| Alanine 3.2g | |
| Arginine 3.7g | |
| Ash 7.1g | |
| Aspartic acid 5.5g | |
| Caffeine 0mg | |
| Carotene, alpha 37.8mcg | |
| Choline, total 211.3mg | |
| Copper, Cu 0.3mg | |
| Cystine 0.8g | |
| Energy 2300.2kJ | |
| Fluoride, F 5.6mcg | |
| Folate, total 243mcg | |
| Glutamic acid 9.4g | |
| Glycine 2.9g | |
| Histidine 1.8g | |
| Isoleucine 3.1g | |
| Leucine 4.5g | |
| Lysine 5g | |
| Methionine 1.6g | |
| Magnesium, Mg 145.7mg | |
| Manganese, Mn 1mg | |
| Niacin 24.8mg | |
| Phosphorus, P 641.1mg | |
| Pantothenic acid 2.8mg | |
| Phenylalanine 2.5g | |
| Phytosterols 21.7mg | |
| Proline 2.6g | |
| Retinol 26.1mcg | |
| Selenium, Se 52.3mcg | |
| Serine 2.2g | |
| Starch 5.9g | |
| Theobromine 0mg | |
| Threonine 2.5g | |
| Vitamin E (alpha-tocopherol) 6mg | |
| Tryptophan 0.7g | |
| Tyrosine 2g | |
| Valine 3g | |
| Vitamin A, IU 6810.9IU | |
| Vitamin A, RAE 361.9mcg | |
| Vitamin B-12 0.7mcg | |
| Vitamin B-6 1.4mg | |
| Vitamin K (phylloquinone) 421.6mcg | |
| Water 329.1g | |
| Zinc, Zn 3.4mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
