Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon The Spice Way Ethiopian Berbere
• 1 teaspoon kosher salt

For the Za’atar Yogurt

• 1 cup plain Greek yogurt
• 1 tablespoon The Spice Way Real Za’atar with Hyssop
• 1 tablespoon lemon juice
• Pinch of salt

For the Dukkah Finish

• 1/4 cup The Spice Way Dukkah or The Spice Way Hazelnut Dukkah

Preparation

1. Heat the oven to 400°F (200°C). In a bowl, coat the chicken with olive oil, lemon juice, Ethiopian Berbere, and salt. Let sit 20 to 30 minutes.
2. Place the chicken on a parchment-lined baking sheet and bake 18 to 25 minutes, depending on thickness, until the center reaches 165°F.
3. While the chicken bakes, stir together the yogurt, za’atar, lemon juice, and salt.
4. Spoon the za’atar yogurt onto plates or serve it on the side. Top the chicken with dukkah just before serving so the nuts and seeds stay crisp and do not burn in the oven.