Heat oven to 425F
Place chicken (or tofu) on one side of a parchment-lined sheet-pan. Brush chicken ( or tofu) with olive oil and sprinkle both sides with salt. Sprinkle the top with a generous amount of zaatar
spice – 1 teaspoon, per piece of chicken.
In a medium bowl, toss the broccolini with 1-2 teaspoons of olive oil, season with salt and pepper and 1 teaspoon lemon zest. Place it next to the chicken on the sheet-pan.
Place all in the oven to bake and check the broccolini after 12-15 minutes. Using tongs, remove it to a plate and cover with foil.
Continue cooking the chicken ( or tofu) until it is cooked through, keeping in mind that bone-in, skin on chicken thighs and legs will take longer to bake ( 30-40 minutes) than boneless skinless chicken breasts ( 20-30 minutes) Tofu filets will take 25-30 minutes.
While this is roasting, make the Spring Green Tahini Sauce
. Place all the ingredients in a blender
except the tahini paste
. Blend until smooth. Then add the tahini paste
, blend again until smooth. Taste, adjust salt and lemon. You will not need all the sauce so save some in a mason jar in the fridge to drizzle over buddha bowls
, veggies and salads during the coming week. A nice gift to your future self.
Skin-on, bone-in chicken thighs and legs will for sure have the best flavor, but feel free to use breast meat for lower fat and calories. When choosing tofu -use firm or extra firm tofu. ( I love Trader Joe’s organic, sprouted tofu.) Blot dry and cut into ¾-1 inch thick pieces.
If you can’t find zaatar, sub an equal blend of cumin, coriander and sesame seeds ( 1 tsp each) and a pinch of dried thyme if you have it. Sumac gives zaatar it’s tang, so if you don’t have it, a squeeze of lemon at the end of roasting will mimic this. Make sure to season chicken and tofu with salt.