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About Recipe

Chicken breasts are a staple in our home for their simplicity and their low fat content. I do love chicken thighs, but I’m the outlier in my otherwise white meat family. But let’s be honest, because of their lack of fat, chicken breasts can often be dry if not given some assistance. Marinating your chicken breasts in olive oil, white wine, za’atar and garlic produces a moist and very flavorful piece of meat. Za’atar (also spelled za’tar, zatar, zatr, zattr, zahtar, zaktar or satar) is a blend of spices used in Middle Eastern cooking. It is often found on the tables as a condiment throughout North Africa and into Turkey. I’ve used Za’atar in my hummus and as a seasoning on baked pita chips.


chicken breast, pounded to an even thickness

olive oil

1/4 cup white wine or lemon juice


cloves minced or grated garlic

finely chopped mint

lemon juice

greek yogurt (we used fat free)

white vinegar


large eggplant (peel if desired as skin can be tough)



See Recipe Procedure


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