Za'atar-Roasted Chicken with Watermelon Salad

Ingredients:

• 4 small skinless, boneless chicken breasts (about 180g each)
• 2 tbsp za'atar seasoning (a Middle Eastern seasoning that contains thyme, oregano, savory, sesame, and sumac)
• 1/4 cup olive oil
• 3 tablespoons of pine nuts
• 4 Iranian cucumbers
• 2 cups watermelon, diced
• 1 tbsp. freshly squeezed lemon juice
• 1/4 cup torn fresh mint or cilantro
• 1/3 cup hummus
• 1/4 cup plain whole milk yogurt

Preparation:

1. Season the chicken with salt and black pepper. Rub the breasts with za'atar and 1 tablespoon of olive oil.
2. In a large nonstick skillet over medium heat, stir-fry the pine nuts until golden brown, 3-5 minutes. Season with salt and transfer to a small bowl.
3. Return the skillet to medium-high heat and add 1 tablespoon of olive oil. Add the chicken and cook until browned on the bottom, about 5 minutes. Flip, reduce the heat to medium, and continue cooking until the chicken is cooked through, 8-10 minutes. Transfer to a cutting board and let the chicken rest.
4. Meanwhile, halve the cucumbers lengthwise and cut into 1-cm-thick slices. Combine in a large bowl with the watermelon, the remaining 2 tablespoons olive oil, lemon juice, and mint; season with salt and pepper to taste and toss to combine.
5. Mix in a small bowl hummus and yogurt; arrange on plates. Slice the chicken and top with hummus. Drain the cucumber-watermelon salad and arrange it on plates. Sprinkle with pine nuts and za'atar.