Za’atar Chicken Flatbreads with Cucumber Salad and Tangy Hummus

This was a random clear out the fridge meal that ended up being a dish I’ve made 3 more times since (within 2 months, which is a lot for me considering I’m always making new recipes!!) The reason I’ve made it so many times is because it’s super easy, filling, heathy and flavorful. Not to mention, it’s one of my budget friendly Trader Joe’s recipes that I make on a whim. AND, my toddler loved the chicken, hummus and flatbread. A win for everyone!!

While pita would be the traditional bread to serve this on, I ended up using the naan from Trader Joe’s because of the size and fluffiness. It was the perfect vehicle for the tangy hummus, fragrant juicy chicken and bright cucumber salad. You can use whatever bread you want. Pita, naan, flatbreads, pizza dough…whatever works. You can also make this a pita pocket. Regardless, the flavors and textures work beautifully!

The easiest way to serve this meal is to have everyone just build their own flatbread. I serve the salad in one bowl, the hummus in another and the chicken on a plate. This way, everyone just goes to town and customizes what they want.

If you want a vegetarian friendly way to make this recipe, join my monthly menu club! For my paid subscribers, I put a halloumi and chickpea version of this recipe along with a grocery list, printable pdf of the recipe, and prep lists for meal prep or hosting.

5 from 3 votes

Za’atar Chicken Flatbread with Cucumber Salad and Tangy Hummus

easy

Serves 4 people

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Ingredients 

1x2x3x

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, if needed

For the Hummus Yogurt Spread:

• ▢ 1 cup hummus plain
• ▢ 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 half a large red onion 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 used naan from Trader Joes, how many depends on size!)
• ▢ Extra lemon wedges for serving (optional)

Directions 

• Preheat the oven to 425°F. Line a large sheet pan with parchment paper, if preferred.
• Place the chicken thighs directly onto a sheet pan. Season each chicken thigh generously with salt and za'atar on both sides, then drizzle with oil. Toss to coat, spreading the chicken 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, season with salt and pepper, and toss to coat. Let this sit and marinate while the chicken cooks.
• Roast the chicken 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.
• While the chicken is cooking, mix the hummus, Greek yogurt, lemon juice and a pinch of salt in a small bowl 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 dollop of hummus yogurt and spread into an even layer. Top with cucumber salad, and then add chicken on top. Finish with a squeeze of lemon. Serve immediately.