Za’atar Marinated Pasta & Chicken Salad

Step 2: Sear the chicken

  • Chicken

    • chicken breasts
      225 g1/2 lb
    • salt
      a sprinkle
    • cooking oil
      a drizzle

First, thin out the chicken breast(s) with a knife so it cooks more evenly and quickly. You can either butterfly it into one thinner piece, or slice it horizontally into two thinner pieces.

Once thinned out, add a sprinkle of salt to both sides of each piece (optionally you can let this rest in the fridge overnight to dry ).

Add a drizzle of oil to a pan or griddle on high heat and the chicken pieces on each side until cooked through.

  • Pull the chicken breast off the heat when the internal temp hits 155°F/68°C (so it doesn’t dry out). Let it rest before slicing up to maintain moisture, during which you can mix the sauce.
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