za'atar chicken flatbreads with cucumber salad and tangy hummus

a super easy, 40 minute healthy family dinner that is on repeat in our house!

This originated as a clear out the fridge meal and it has since become a staple in our home for lunch or dinner. It’s healthy, well rounded, vibrant, and filling! If you are an avid Trader Joe’s shopper, this is also a Trader Joe’s recipe. I used the naan from Trader Joe’s to make this because I love how fluffy they are, but you can use pita or other flatbreads of your choice.

If you’re a vegetarian, don’t worry, you don’t have to miss out! I’ve provided a vegetarian version for my monthly menu club members with za’atar halloumi and chickpeas!! Click here to learn more about what a paid subscription looks like.

In short: you get a monthly seasonal menu booklet sent to your inbox on the first of every month, 1 exclusive recipe per week (next week it’s honey lime steak tacos that are to die for,) a printable pdf of every recipe I send out, grocery lists with every recipe, and prep lists with every recipe (free or paid.)

Let’s get cooooookin!

Za’atar Chicken Thigh Flatbreads with Hummus Yogurt & Cucumber Salad

Servings: 4 | Total Time: 35-40 minutes

Ingredients:

For the Chicken:

• 2 lb boneless, skinless chicken thighs

• 3 tbsp olive oil

• 3 tbsp za’atar

• 1 tsp kosher salt, plus more to taste

For the Hummus Yogurt Spread:

• 1 cup plain hummus

• ½ cup plain Greek yogurt (whole milk preferred)

• Juice of ½ lemon

• Kosher salt, to taste

For the Cucumber Salad:

• 1 large English cucumber, thinly sliced

• 1 small red onion (or ½ large), thinly sliced

• Handful of fresh parsley, chopped

• 2 tbsp red wine vinegar

• 1 tbsp olive oil

• Kosher salt, to taste

• Black pepper, to taste

For Assembly:

• 4-8 fluffy pita, naan, or flatbreads (I use Trader Joe’s naan—quantity depends on size!)

• Extra lemon wedges, for serving (optional)

Method:

Preheat the oven to 425°F. Line a large sheet pan with parchment paper, if preferred.

Place the chicken thighs directly onto the sheet pan. Season generously with salt and za'atar on both sides, then drizzle with olive oil. Toss to coat and spread into an even layer. Let sit while prepping the other ingredients to marinate.

In a medium bowl, combine the sliced cucumber, red onion, and parsley. Drizzle with red wine vinegar and olive oil, then season with salt and black pepper. Toss to coat and let marinate while the chicken cooks.

Roast for 20-25 minutes, until golden brown and cooked through (internal temperature: 165°F). In the last 5 minutes of cooking, place the naan or pita on the sheet pan to warm through.

In a small bowl, mix the hummus, Greek yogurt, lemon juice, and a pinch of salt until smooth. Taste and adjust seasoning if necessary.

Once the chicken is done, let it rest for a few minutes before cubing or rough chopping. Spread each warmed naan or pita with a generous dollop of the hummus yogurt. Top with cucumber salad, then add the chicken. Finish with a squeeze of lemon.

Get the printable recipe pdf, vegetarian version of the recipe, grocery list and prep lists below! I hope you join the monthly menu club to enjoy all these perks, plus monthly seasonal recipe booklets!