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

Preheat your oven to 425°F (220°C).

In a bowl, combine 2 tablespoons of za'atar spice blend, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Rub the spice mixture all over 4 boneless, skinless chicken thighs, ensuring they are well coated.

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.

Once the oil is hot, add the chicken thighs skin-side down and sear for 5 minutes until golden brown.

Flip the chicken and transfer the skillet to the preheated oven.

Bake for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (75°C).

While the chicken is baking, prepare the roasted garlic tahini sauce by roasting 1 whole garlic bulb in the oven for 30 minutes until soft.

Squeeze the roasted garlic cloves into a bowl and mix with 1/4 cup of tahini, 2 tablespoons of lemon juice, and 1/4 cup of water until smooth.

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For the quinoa tabbouleh, rinse 1 cup of quinoa under cold water and cook it according to package instructions.

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Once cooked, fluff the quinoa and let it cool.

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In a large bowl, combine the cooled quinoa with 1 cup of diced cucumber, 1 cup of chopped parsley, 1/2 cup of diced tomatoes, and 1/4 cup of lemon juice.

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Season the tabbouleh with salt and pepper to taste.

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Once the chicken is done, let it rest for 5 minutes before slicing.

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Serve the sliced chicken over a bed of quinoa tabbouleh, drizzled with roasted garlic tahini sauce, and garnish with fresh parsley.