Crispy Za'atar Chicken with Roasted Garlic Tahini Sauce and Quinoa Tabbouleh

Preheat your oven to 425°F (220°C).

In a bowl, mix 2 tablespoons of za'atar spice blend, 1 tablespoon of olive oil, and 1 teaspoon of salt to create a marinade.

Coat 4 boneless, skinless chicken thighs with the za'atar marinade and let them sit for 15 minutes.

While the chicken marinates, rinse 1 cup of quinoa under cold water and cook it according to package instructions.

In a separate bowl, combine 1 cup of diced cucumber, 1 cup of diced tomatoes, 1/4 cup of chopped parsley, and the cooked quinoa.

Squeeze the juice of 1 lemon over the quinoa tabbouleh and season with salt and pepper to taste.

Place the marinated chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes until crispy and cooked through.

For the roasted garlic tahini sauce, roast 1 head of garlic in the oven for 30 minutes until soft, then squeeze the cloves into a bowl.

Add 1/4 cup of tahini, 2 tablespoons of lemon juice, and salt to taste to the roasted garlic and mix until smooth.

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Serve the crispy za'atar chicken on a plate with a generous drizzle of roasted garlic tahini sauce and a side of quinoa tabbouleh.