I found this recipe in Good Things Catered. It was very tasty and an easy weeknight meal option. I left out the za’atar, but next time I’ll definitely pop by the store to pick some up. I think it will definitely liven up the dish. Thanks Katie!
1 pound boneless skinless chicken breasts
1/4 c. fresh flat leaf parsley, minced
1 large lemon, washed thoroughly
1/8 c. red wine vinegar
1/8 c. olive oil
2 garlic cloves, minced or pressed
1 tsp za’atar
1/4 tsp garlic salt
1/4 tsp ground pepper
Place chicken in a large bowl. Halve lemon and juice well. Add lemon juice to bowl and toss in rind. Add remaining ingredients and use tongs to coat pieces evenly. Cover with plastic wrap and place into fridge for 30 mins – 1 hour.
Preheat grill (or oven to 375, if you’re an apartment-dweller like me). Remove chicken from fridge and let rest until grill is up to temp. With tongs, move breasts around to coat evenly. Place on grill and cook evenly, about 8 minutes per side depending on size of chicken.
Remove from heat and let meat rest, covered, on cutting board for 3-5 mins before slicing and serving.