4 Serves
92 Mins
Rinse the freekeh thoroughly under cold water and bring to a boil in a pot with water or broth, then simmer until tender.
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Vitamin E
1 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
64 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
482 mg / 1,250 mgPotassium
510 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
56 µg / 55 µgFiber
8 g / 28 gSugar
2 g / 50 gSaturated Fat
7 g / 20 gCholesterol
139 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Pat the chicken dry and season generously with salt, black pepper, and the za'atar spice blend.
Heat olive oil in an oven-safe skillet over medium-high heat and sear the chicken until the skin is golden brown on both sides.
Transfer the skillet to a preheated oven and roast the chicken at 190°C until fully cooked through.
Remove the chicken from the oven and let it rest on a cutting board for 5 minutes before slicing and serving over the cooked freekeh.
19
g61
g16
g
Syrian