zaatar roasted chicken tenders and vegetables with couscous

Chicken

Zaatar Roasted Chicken Tenders & Vegetables with Couscous

Za'atar (or zaatar)--a Middle-Eastern spice blend that's a mix of thyme, sumac, salt, sesame seeds and sometimes other herbs--gives this sheet-pan roast chicken recipe tons of flavor. Chicken tenders and pretrimmed green beans make this healthy dinner super-fast.

Ingredients

1 medium navel orange
1 pound trimmed green beans
1 medium red onion, halved and sliced
½ cup kalamata or castelvetrano olives
2 tablespoons extra-virgin olive oil
2 tablespoons dry white wine
¼ teaspoon salt
½ teaspoon ground pepper, divided
1 pound chicken tenders
1 tablespoon za’atar (see tip)
1 cup low-sodium chicken broth
⅔ cup whole-wheat couscous

Directions

Position rack in bottom third of oven; preheat to 450 degrees F. Coat a rimmed baking sheet with cooking spray.
Grate 2 teaspoons zest from orange. Slice 1/2 inch off the ends and squeeze juice from them into a medium saucepan; add the zest. Set aside.
Cut the rest of the orange in half, then cut into 1/4-inch slices. Toss in a large bowl with green beans, onion, olives, oil, wine, salt and 1/4 teaspoon pepper. Spread the mixture in an even layer on the prepared pan. Toss chicken with za'atar in the bowl, then place on top of the green bean mixture.
Roast on the bottom rack until the green beans are tender and the chicken is no longer pink in the middle, about 15 minutes.
Meanwhile, add broth and the remaining 1/4 teaspoon pepper to the saucepan. Bring to a boil. Stir in couscous. Remove from heat, cover and let stand for 5 minutes. Fluff with a fork. Serve with the chicken and vegetables.