Ingredients:
4 boneless, skinless chicken breasts
2 T olive oil
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
2 cloves, crushed
2 cardamom pods, crushed
1 tsp thyme leaves
1 tsp sumac powder
1/2 tsp Aleppo pepper (adjust for desired spice level)
Salt and pepper to taste
1 lemon, juiced
2 garlic cloves, minced
For the Roasted Vegetables:
2 large bell peppers, sliced2 large zucchinis, sliced
1 cup of chopped potatoes
1 red onion, sliced
1 tablespoon olive oil
1 teaspoon za'atar
Salt and pepper to taste
Instructions:
Preheat your oven to 400°F (200°C).
In a bowl, combine the olive oil, cumin, coriander, turmeric, crushed cloves, crushed cardamom pods, thyme leaves, sumac, Aleppo pepper, salt, pepper, lemon juice, and minced garlic. Mix well to create a marinade.
Place the chicken breasts in a zip-top bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes to marinate.
In a separate bowl, toss the sliced bell peppers, zucchinis, and red onion with olive oil, za'atar, salt, and pepper.
Spread the marinated chicken on one half of a baking sheet and the seasoned vegetables on the other half.
Roast in the preheated oven for about 25-30 minutes or until the chicken is cooked through (with an internal temperature of 165°F or 74°C) and the vegetables are tender and slightly charred.
Serve the Mediterranean spiced chicken alongside the roasted vegetables. You can garnish with fresh thyme leaves and a sprinkle of sumac for extra flavor.