Za'atar Chicken and Quinoa Box with Labneh

Ingredients

• 600 g chicken breast
• 2 tbsp za'atar
• 4 tbsp olive oil
• 200 g quinoa
• 4 dl chicken stock
• 1 red onion, thinly sliced
• 3 tbsp lemon juice
• 1 tsp sumac
• 200 g cherry tomato, halved
• 1 cucumber, diced
• 80 g pomegranate
• 200 g labneh
• 3 tbsp fresh parsley, chopped
• 1 tsp salt
• ½ tsp black pepper

Method

1. 1.

   Rub the chicken with za'atar — Heat the oven to 200°C. Pat the chicken breasts dry and rub them all over with 2 tbsp of the olive oil, the za'atar, half the salt and half the black pepper, then lay them on a lined baking tray.

2. 2.

   Roast and rest the chicken — Roast for 18-22 minutes, until the crust smells toasty and the thickest part of the breast reaches 74°C. Rest the chicken on a board for 10 minutes before slicing, or it will dry out in the box.

3. 3.

   Cook the quinoa — Meanwhile rinse the quinoa under cold water until it stops foaming. Tip it into a pan with the chicken stock, bring to a boil, then cover and simmer on the lowest heat for 13-15 minutes, until the little germs uncoil. Leave the lid on off the heat for 5 minutes, then fluff with a fork and spread out to cool.

4. 4.

   Pickle the sumac onions — Toss the sliced red onion with 1 tbsp of the lemon juice and the sumac and leave for 10 minutes. It will turn bright pink and lose its raw bite.

5. 5.

   Dress the quinoa salad — Dress the cooled quinoa with the remaining lemon juice and olive oil, the parsley and the rest of the salt and pepper. Fold through the diced cucumber and the halved cherry tomatoes.

6. 6.

   Pack the boxes — Divide the quinoa between four containers, lay the sliced chicken on top and add the sumac onions and the pomegranate seeds. Pack the labneh in a separate small pot so it stays thick, and keep everything chilled for up to three days.