How long does it take to make Spicy Chicken with Za'atar Roasted Broccoli and Sesame‑Ginger Slaw?

About 1 hour 16 minutes in total: 45 minutes of prep and 31 minutes of cooking.

Spicy Chicken with Za'atar Roasted Broccoli and Sesame‑Ginger Slaw

Name: Spicy Chicken with Za'atar Roasted Broccoli and Sesame‑Ginger Slaw
Prep time: 45 min
Cook time: 31 min
Total time: 1 h 16 min
Yield: 4 servings
Ingredients: 1.5 lb boneless skinless chicken thighs; 2 tbsp harissa paste; 2 tbsp honey; 1 unit lemon; 2 tbsp olive oil; to taste salt; 1 tsp paprika; 2 tsp oregano; 0.5 tsp black pepper; 0.5 tsp coriander; 0.5 tsp cumin; 0.25 tsp cardamom; 2 cup broccoli florets; 2 tbsp neutral oil; 1 tsp za'atar; 2 cup red cabbage; 1 unit carrot; 0.5 unit English cucumber; 2 unit scallions; 0.25 cup cilantro; 0.25 cup parsley; 2 tbsp tahini; 1 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp sesame seeds; 1 inch ginger; cooked white rice; 1 tbsp neutral oil; to taste black pepper

A vibrant, meal‑prep‑ready dinner that pairs harissa‑marinated chicken thighs with za'atar‑seasoned roasted broccoli and a bright sesame‑ginger slaw. The citrusy glaze, aromatic spices, and crunchy herbs create a satisfying balance of heat and freshness.

Maker: Zachary Neman

From: Instagram(view original)

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Spicy Chicken with Za'atar Roasted Broccoli and Sesame‑Ginger Slaw

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Prep Time

45 min

Cook Time

31 min

Servings

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Cooking context

1 hr 16 min estimated total time for 4 servings.

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Dinner Meal Prep Chicken Spicy

Ingredients

cooked white rice

Chicken Marinade

1 1/2 lb boneless skinless chicken thighs
2 tbsp harissa paste
2 tbsp honey
1 unit lemon
2 tbsp olive oil
1 tsp paprika
2 tsp oregano
1/2 tsp black pepper
1/2 tsp coriander
1/2 tsp cumin
1/4 tsp cardamom

Za'atar Roasted Broccoli

2 cup broccoli florets
1 tbsp neutral oil
1 tsp za'atar
to taste salt
to taste black pepper

Sesame‑Ginger Slaw

2 cup red cabbage
1 unit carrot
0.5 unit English cucumber
2 unit scallions
1/4 cup cilantro
1/4 cup parsley

Tahini‑Ginger Dressing

2 tbsp tahini
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp sesame seeds
1 inch ginger
1 tbsp neutral oil
2 tsp oregano
1/2 tsp coriander
to taste salt
to taste black pepper

Instructions

1
1. In a large bowl, whisk together harissa paste, honey, lemon juice, olive oil, paprika, oregano, black pepper, coriander, cumin, and cardamom.
2
2. Add the chicken thighs, toss to coat evenly, and cover. Refrigerate for at least 30 minutes while you prepare the other components.
3
3. While the chicken marinates, prepare the slaw: place thinly sliced red cabbage, julienned carrot, cucumber matchsticks, sliced scallions, cilantro, and parsley in a large mixing bowl.
4
4. In a separate small bowl, whisk together tahini, rice vinegar, sesame oil, sesame seeds, grated ginger, 1 tbsp neutral oil, oregano, coriander, salt, and black pepper until smooth.
5
5. Pour the dressing over the slaw vegetables, toss thoroughly, and set aside to let the flavors meld.
6
6. Preheat the oven to 425°F (428°F). Line a rimmed baking sheet with parchment paper.
7
7. Spread the marinated chicken thighs on one side of the sheet. In a separate bowl, toss broccoli florets with 1 tbsp neutral oil, za'atar, a pinch of salt, and black pepper; arrange the broccoli on the other side of the sheet.
8
8. Roast for 25 minutes, then switch the oven to broil and cook an additional 5–6 minutes, or until the chicken reaches an internal temperature of 165°F (165°F) and the broccoli tips are crisp and lightly charred.
9
9. Remove the sheet from the oven and let the chicken rest for 5 minutes before slicing.
10
10. While the chicken rests, fluff the cooked white rice and keep warm.
11
11. To serve, place a bed of rice on each plate, top with sliced chicken and roasted broccoli, and spoon generous portions of the sesame‑ginger slaw over the top.
12
12. Garnish with extra sesame seeds or a drizzle of sesame oil if desired. Enjoy immediately or store components separately for meal‑prep.

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