Crockpot Chicken Za'atar over Bulgur Spinach Salad, Marinated Fresh Beets, Roasted Cauliflower and Tzatziki

Crockpot Chicken Za'atar over Bulgur Spinach Salad, Marinated Fresh Beets, Roasted Cauliflower and Tzatziki

I made this dish the other night and posted it on my Facebook and Instagram accounts. I had several people asking for the recipe so here you go!

By the way, this dish was inspired by a couple of Blue Apron dinners I made and I basically combined, and remixed some of the dishes as well as changed the cooking method of the chicken from pan fried to slow cooker. 

I suggest you read all of these instructions all the way through. You can boil the bulgur and beets simultaneously so you may want to get a bunch of the chopping and prep work all set ahead of time. You can also make the tzatziki sauce ahead of time as well. 

I'd also suggest preheating the oven to 425 degrees and get the two pots of water turned on to boil. 

 

Ingredients:

2 Large Boneless Skinless Chicken Breast (or about 2-2.5 pounds of chicken breasts)

1 1/4 cup Wheat Bulgur 

3 medium-large fresh beets, peeled and medium diced

1 large handful baby spinach, rough chopped

1 head cauliflower, chopped into small florets

1/2 of a small-medium cucumber

2 lemons

1-2 garlic cloves

1 bunch of fresh mint

2 small shallots, chopped finely

2-3 tablespoons red wine vinegar

Olive Oil 

16 ounces of non-fat plain Greek yogurt, drained ( I used two of the small Chobani cups)

2-3 tablespoons Za'atar seasoning (you won't find it in your local grocery store, I purchased my bag at a local Middle Eastern foods shop but I did find the same bag HERE on Amazon)

 

Instructions for the Chicken:

1. Line your Crockpot with a liner, if you prefer an easier cleanup (who doesn't ?!). Drizzle olive oil on both sides of the chicken breasts. Sprinkle the za'atar spice mixture over both sides of the chicken, enough to coat, about 1 heaping tablespoon per side).

2. Pour a little bit of water into the bottom of the Crockpot, about 1/4 cup.

3. Cook on low for 8 hours or high for 4 hours. 

**I would start the rest of the recipe about an 40 minutes to an hour before your chicken is done.

Get two medium pots of salted water boiling on the stove, one will be for the bulgar, the other for the beets. 

Instructions for the Cauliflower:

Preheat oven to 425 degrees. 

1. Chop head of cauliflower into small florets, remove core and large stems.

2. Spread evenly on a baking sheet, drizzle with olive oil and season with salt and pepper. 

3. Bake for 20 minutes, flipping halfway through. I like mine to be pretty browned on each side and very tender so I leave it on longer.

Instructions for Beets:

1. Peel and medium dice the beets. The beets stain big time so line your cutting board with paper towels if you want to avoid staining. 

2.  Place beets into boiling salted water, cook uncovered for about 14-16 minutes or until the beets are fork tender.

3. While the beets are cooking, small dice the shallots and place in a large bowl ( I use my Pyrex mixing bowls), and add some salt and 2-3 tablespoons of red wine vinegar.

4. When the beets are done cooking, drain in colander in the sink they carefully pour beets into the bowl with the shallots and vinegar. 

Instructions for the Bulgur:

1. Scoop 1 1/4 cups of bulgur into boiling water. 

2. Cook 14-16 minutes or until bulgar is tender.

3. While bulgur is cooking rough chop a large handful (about 1-2 cups) of baby spinach. 

4. Quarter and deseed one of the lemons.

5. When bulgur is done cooking, drain in colander and place in large bowl. Add the chopped spinach and toss to combine. The heat from the bulgur will wilt the spinach. 

6. Squeeze lemon wedges into the bulgur and spinach mixture. I like a lot of lemon so I use all four wedges, but depends on preference. Drizzle with olive oil and add salt and pepper to taste. 

Instructions for Tzatziki:

1. Grate half of a small-medium cucumber in a medium bowl. Drain excess liquid.

2. Using a microplane grater or fine cheese grater grate two small garlic cloves into the bowl with the cucumber. 

3. Add 10 ounces (two small containers) of non-fat Greek yogurt. Combine.

4. Squeeze two juice from two lemon wedges into the bowl. (You can add more or less depending on your preference)

5. Add salt and pepper to taste. 

To Plate:

Scoop the bulgar mixture and spread onto the plate. 

Place a piece of chicken onto the bulgur. 

Scoop some marinated beets and shallots and place over the top.

Also top with cauliflower. 

For garnish and added flavor slice fresh mint into ribbons and sprinkle over the top of your dish.

Enjoy!!! 

xo,

Nicole 

P.S. Sorry I don't have more pictures I didn't think I would be posting this recipe! 

This is the za'atar spice mixture. 

This is the za'atar spice mixture. 

Chicken in Crockpot with liner. 

Chicken in Crockpot with liner. 

Crockpot Chicken Za'atar dinner! Yum!! 

Crockpot Chicken Za'atar dinner! Yum!! 

 

 

 

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