These Za’atar Chicken Bowls with tomato and cucumber raita are great for paleo meal prep. A flavorful lunch or dinner that’s full of anti-inflammatory ingredients and so easy to prepare. Paleo, grain-free, dairy-free and low-carb!
Paleo Meal Prep Power Bowls
Julia Mueller is the genius behind the healthy recipes website, The Roasted Root. Some of you may already be familiar with her because she reviewed the Baja Fish Taco Bowls from my cookbook on her site.
Julia’s cookbook, Paleo Power Bowls: 100 Easy, Nutrient-Dense, Anti-Inflammatory Meals is filled with some of her favorite recipes for paleo meal prep power bowls!
In the book, she shares how to build a well-balanced meal tailored to specific diets and restrictions, whether it is AIP, low-FODMAP, Whole30, vegetarian, or vegan. Those recipes are a perfect fit with my paleo-friendly, anti-inflammatory meal prep recipes and my anti-inflammatory meal plans.
Za’atar Chicken Bowl Ingredients
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Chicken – Boneless, skinless chicken breast works best for this recipe. If preferred, thighs could be used instead.
- Olive oil – High in monounsaturated fats and Vitamin E. Helps you absorb all those other fat soluble vitamins.
- Za’atar Spice Blend – A Middle Eastern spice blend of thyme, cumin, sumac, sesame seeds, coriander, and salt that is perfect for seasoning everything from veggies to meats, fish and seafood, bread, dips, soups.
- Kefir yogurt – Super high in nutrients and probiotics. It’s good for your gut and digestive health.
Ingredient Substitution: If you are intolerant to dairy, replace kefir with coconut milk yogurt (make sure that there is no added sugar).
- Cucumber – Adds a bit of crunch, cucumber is hydrating and provides nutrients such as vitamin A, vitamin C, and potassium.
- Fresh mint – Choose mint leaves without brown spots or blemishes.
- Fresh dill – For extra depth of flavor.
- For serving – Baby arugula, cucumber slices cherry tomato slices.
What is Raita?
I think of raita as the Indian cuisine’s version of Greek Tzatziki sauce. It’s a cool and creamy condiment that helps to tone down the spicy flavors of some Indian dishes. Traditional cucumber raita is made with Dahi, a curd, similar to yogurt, but not as thick. The consistency is more like curdled milk.
Note: If you can’t find kefir, replace with regular Greek yogurt.
How to Make Za’atar Chicken Bowls
- Prepare the spice blend. Stir together the ingredients for the za’atar spice blend in a small bowl.
- Marinate the chicken. Place chicken in a freezer bag, sprinkle with za’atar spice blend and sea salt, seal bag and shake until the chicken is well-coated. Refrigerate at least 15 minutes or up to 12 hours.
- Prepare the kefir cucumber raita. stir together the ingredients for the raita in a bowl until combined. Add more sea salt if needed. Refrigerate until ready to use.
- Preheat the oven to 375°F. Place chicken in a casserole dish in a single layer, and bake in preheated oven. Allow to rest before slicing.
- Assemble the bowls. Add the desired amount of baby arugula to each bowl or plate, top with za’atar chicken, cucumber and tomato, and kefir cucumber raita.
Meal Prep Tips
- Prepare the za’atar chicken up to 3 days ahead.
- The same applies to the kefir cucumber raita; make it up to 3 days before you plan to serve the dinner.
- You can cook the rice up to 5 days ahead of time.
More of Our Favorite
Gluten-Free Meal Prep Recipes
Za’atar Chicken Bowls with Tomato and Cucumber Raita (Paleo Meal Prep)
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This paleo meal prep recipe for Za’atar Chicken with Cucumber Raita makes a paleo dinner that’s packed with flavor and anti-inflammatory benefits! It’s easy to make and so delicious!
Ingredients
Za’atar Spice Blend:
- 2 Tablespoons fresh thyme, minced
- 2 Tablespoons sesame seeds, toasted
- 2 teaspoons ground sumac
- 1 teaspoon ground cumin
- ½ teaspoon coarse salt
Chicken:
- 1 lb boneless skinless chicken breasts
- 2 Tablespoons olive oil
- 1 ½ Tablespoons Za’atar Spice Blend (or more if desired)
- ¼ teaspoon sea salt
Kefir Cucumber Raita:
- 1 cup kefir or coconut milk yogurt (I like goat milk kefir)
- 1 cup cucumber, peeled, seeded, and finely chopped
- 1 Tablespoon fresh mint, finely chopped
- 1 ½ Tablespoons fresh dill, loosely packed, finely chopped
- ¼ teaspoon sea salt (optional)
For Serving:
- Baby arugula
- cucumber slices
- cherry tomato slices
Instructions
Prepare the Za’atar Spice Blend:
- Note: You will have more za’atar spice blend than you need for this recipe, which you can save for future cooking endeavors—it’s great on fish, beef, and pork.
- Stir together the ingredients for the za’atar spice blend in a small bowl.
Prepare the Za’atar Chicken:
- Place the chicken in a Ziploc bag or sealable container and drizzle with olive oil. Sprinkle with 1½ tablespoon (or more, if desired) of the za’atar spice blend and sea salt.
- Seal the bag and shake until the chicken is well-coated in spices and oil. Refrigerate and allow the chicken to marinate at least 15 minutes or up to 12 hours.
- Preheat the oven to 375 degrees F.
- Place chicken in a casserole dish in a single layer, allowing space between each breast for even cooking. Bake chicken 25 to 35 minutes, or until the internal temperature reaches 163 degrees. Transfer chicken to a cutting board and allow it to rest 5 to 10 minutes before slicing.
Prepare the Kefir Cucumber Raita:
- Stir together the ingredients for the raita in a bowl until combined. Optional: taste and add sea salt if it needs more flavor.
- Refrigerate until ready to use.
Assemble the Bowls:
- Add the desired amount of baby arugula to each bowl or plate, top with za’atar chicken, cucumber and tomato, and kefir cucumber raita.
Notes
- You will have more za’atar spice blend than you need for this recipe, which you can save for future cooking endeavors—it’s great on fish, beef, and pork.
Recipe Adaptations
- If you can’t find kefir: replace kefir with regular Greek yogurt.
- If you are intolerant to dairy, replace kefir with coconut milk yogurt (make sure that there is no added sugar).
Paleo Meal Prep Tips:
- Prepare the chicken up to 3 days ahead of time.
- Make the kefir cucumber raita up to 3 days ahead of time.
- Cook the rice up to 5 days ahead of time.
estimated nutrition below using 2% plain greek yogurt.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: bake
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 266
- Sugar: 2.1 g
- Sodium: 222.1 mg
- Fat: 13.3 g
- Saturated Fat: 2.5 g
- Carbohydrates: 5.5 g
- Fiber: 1.4 g
- Protein: 31.2 g
- Cholesterol: 86.7 mg
Great with these beautiful dishes, I don’t know how to cook but you inspired me
Hope you’ll give it a try! Keep me posted!
My kind of dinner! Love the flavors and tips!
Thanks Liz! Enjoy?
Za’atar is where it’s at! Love this kinda dinner!
Yes yes! So bright and flavorful ?
I love the use of all of the spices- they add so much flavor! Can’t wait to make this!
Yes!! So much flavor, it’s fantastic ? You’re so gonna love?
This looks so fresh and flavorful! Craving something like this right now 🙂
It hit the spot!? So many good flavors
Excellent recipe – I definitely will check out the cookbook!
I’ll say it before and I’ll say it again, I’m obsessed with za’atar. Can’t wait to try this!
I’m obsessed with you. 🙂 Wink wink