This flavorful dish combines za’atar-spiced chicken thighs with creamy whipped feta and a refreshing cucumber salad.
– 4 tbsp. olive oil, divided – 2 tbsp. za’atar – Kosher salt and pepper – 8 small boneless, skinless chicken thighs, trimmed (about 1 1/2 lbs) – 1 c. low-fat Greek yogurt – 2 oz. feta cheese, crumbled
– 1/2 tsp. lemon zest plus 2 1/2 Tbsp lemon juice, divided – 1/4 c. dill fronds, chopped – 1 seedless cucumber, halved crosswise – 2 scallions, thinly sliced on diagonal – 2 tbsp. small mint leaves
Heat oven to broil and prepare a baking sheet with 1/2 tablespoon oil.
Combine za’atar, 2 tablespoons olive oil, salt, and pepper in a bowl. Coat chicken with the mixture and broil.
Puree yogurt, feta, lemon zest, lemon juice, salt, and pepper in a food processor until smooth.
Whisk together remaining oil, lemon juice, salt, and pepper. Toss cucumber, scallions, and mint in the mixture.
Serve whipped feta on plates, topped with chicken and cucumber salad.