Hit the reset button with this refreshing (and easy!) Sheet Pan Chicken With Za’atar on Naan.
I hate New Years Eve.
I don’t mean to be a grump—I love the holidays—but New Year’s Eve always makes me groan. Trying to squeeze into a sparkly dress after weeks of indulging in cheese and cookies feels like self-sabotage. There’s the countdown shouting, the drunken hugs, and awkward well-wishes from people you barely know. And then coworkers drop “See you next year!” as if it’s the height of wit.
Still, don’t mistake me for a holiday hater. Put on the Hanson Christmas CD in November, hand me an ugly sweater, and offer mimosas on Christmas morning at 8am—I’m all in. It’s just New Year’s Eve that makes me roll my eyes into another dimension.
So this year we stayed home in pajama pants, ordered Chinese takeout, played old-school video games, and it was perfect.
But I do love a new start.
One thing I do enjoy about the new year is the clean-slate feeling—setting fresh goals and making small changes. Do you have resolutions for 2019? I do: personally, I want to support cruelty-free brands and reduce single-use plastic around the house. I recently bought silicone food storage bags and I’m excited to use them instead of disposable baggies.
For the blog, I want to draw more inspiration from cookbooks instead of only from websites. I’ve been leafing through Melissa Clark’s Dinner: Changing the Game and a point in her introduction struck me: when we dine out we often share small plates and mix flavors, but at home we still default to separate protein, starch, and vegetable sections on the plate. That old structure can make cooking feel like a chore because it doesn’t reflect how we actually eat anymore.
This year I want to help you—and myself—cook meals we really want to eat.
To kick things off, here’s a simple sheet-pan chicken dinner piled over pillowy naan.
Sheet Pan Chicken With Za’atar on Naan.
This dish still includes protein, vegetables, and starch, but in a more exciting way. Spread creamy hummus on naan, then top with lemony salad greens and chopped za’atar chicken. Finish with toasted pine nuts and poppingly sweet pomegranate arils for contrast and brightness.
If pine nuts feel too pricey, swap them for toasted walnuts or almonds. They won’t offer the exact same buttery nuance, but they’ll add crunch and flavor. If you can’t find pomegranate arils, halved red or green grapes can work in a pinch—just try to keep that sweet, juicy burst that balances the herbs and lemon.
If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations, and you could be featured in my monthly newsletter.
Sheet Pan Chicken With Za’atar on Naan
Ingredients
Sheet Pan Chicken.
- 1-1.5 lbs chicken breast (2 large or 4 smaller)
- 1/4 red onion, thinly sliced
- 1/4 cup olive oil
- 1 TBSP lemon zest
- Juice of half a lemon (reserve the other half)
- 2 TBSP za’atar
- 1 tsp paprika
- 1 tsp dried oregano
- 4 garlic cloves, smashed then sliced
- 1/4 tsp kosher salt and cracked black pepper
Naan + Toppings.
- 2 pieces of naan
- 1/2 cup hummus* (see notes for homemade hummus)
- 2 handfuls of mixed salad greens
- 1/4 cup pine nuts, toasted
- 3 TBSP pomegranate arils
- 2 TBSP freshly chopped parsley
Instructions
Sheet Pan Chicken.
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Preheat the oven to 375º F.
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Place the chicken breasts in a large bowl with the sliced onion and drizzle with olive oil. Add lemon zest, lemon juice, za’atar, paprika, oregano, garlic, salt, and pepper. Toss with clean hands, rubbing the oil and seasonings into the chicken so everything is evenly coated. Transfer the chicken and onions to a sheet pan and drizzle any remaining marinade over top. Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165º F.
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While the chicken bakes, prepare the naan and toast the pine nuts. Spread hummus over each naan and top with a handful of salad greens. Squeeze the reserved lemon half over the greens.
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Toast pine nuts in a dry skillet over medium-low heat, shaking or stirring frequently until golden and fragrant. Remove from heat and set aside.
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When the chicken is done, transfer to a cutting board and roughly chop into bite-sized pieces. In a bowl, combine the chopped chicken with the toasted pine nuts, pomegranate arils, and chopped parsley. Mix to combine, then mound generous portions over each hummus-topped naan.
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Serve and enjoy. This is excellent hot, lukewarm, or cold—if you prefer a chilled version, cook the chicken ahead, refrigerate, then combine with the pine nuts, pomegranate, and parsley before topping the naan.
Notes
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