Name: Chicken Tenders with Za'atar Yogurt & Minty Arugula-Pistachio Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 1.02 kg chicken breasts, boneless skinless; 1 ½ English cucumbers; 1 small pkg fresh mint; ⅓ cup pistachios, unsalted; ¾ cup plain Greek yogurt; black pepper; cumin, ground; extra virgin olive oil; garlic powder; honey; mayonnaise; panko bread crumbs; salt; sesame seeds; thyme, dried; white wine vinegar

Chicken Tenders with Za'atar Yogurt & Minty Arugula-Pistachio SaladChicken Tenders with Za'atar Yogurt & Minty Arugula-Pistachio Salad — a 35-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

1.02 kg chicken breasts, boneless skinless

1 ½ English cucumbers

1 small pkg fresh mint

⅓ cup pistachios, unsalted

¾ cup plain Greek yogurt

black pepper

cumin, ground

extra virgin olive oil

garlic powder

honey

mayonnaise

panko bread crumbs

salt

sesame seeds

thyme, dried

white wine vinegar

Instructions

Preheat oven to 190°C (375°F). Coat two baking sheet pans with a thin layer of oil.

Place mayo and spices in a large bowl, then stir to combine.

Pat chicken dry with paper towels, then slice crosswise into ¾-inch strips. Add to the bowl with the mayo mixture and toss to coat.

Add bread crumbs to the bowl with the chicken and turn to coat, pressing gently to adhere. Divide chicken between the baking sheets and arrange in a single layer.

Place chicken in the oven (it doesn't have to be fully heated) and bake, flipping halfway, until golden and cooked through, 18-20 minutes. Remove from oven.

Meanwhile, place yogurt, mayo, and spices in a small bowl. Whisk to combine the za'atar yogurt and set aside.

Wash and dry the fresh produce.

Place oil, vinegar, honey, salt, and pepper in a clean large bowl. Whisk to combine the dressing.

Trim and quarter cucumbers lengthwise, then slice crosswise into bite-sized pieces. Add to the bowl with the dressing.

Pick mint leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Roughly chop pistachios. Add to the bowl.

When the chicken is almost done, add arugula to the bowl, and toss to combine the salad.

Divide chicken tenders and salad between plates. Serve with za'atar yogurt for dipping and enjoy!

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