Ingredients
Equipment
Method
- In a mixing bowl, toss the chicken pieces with za'atar, salt, and pepper. Let it marinate for about 10 minutes.
- Meanwhile, bring a pot of salted water to boil, then add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the marinated chicken to the skillet and cook for about 5–7 minutes, stirring occasionally, until browned and cooked through.
- Stir in the diced eggplant and sliced carrots. Cook for another 8–10 minutes, or until the vegetables are tender and the chicken is cooked to an internal temperature of 75°C (165°F).
- Toss the cooked egg noodles into the skillet, mixing everything together gently. Let it cook together for an additional 2 minutes to incorporate the flavors.
- Remove from heat and garnish with fresh mint leaves before serving. Optionally, serve with lemon wedges for an extra zest.
Nutrition
Notes
For those who may not have za'atar on hand, you can recreate a similar flavor by mixing dried thyme, oregano, sesame seeds, and sumac.
Feel free to experiment with different vegetables based on what's in season or what you have on hand – bell peppers and zucchini also work beautifully!
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheat in the skillet over medium heat, adding a splash of water or a drizzle of olive oil to ensure it stays moist.
Enjoy your cooking adventure!
Feel free to experiment with different vegetables based on what's in season or what you have on hand – bell peppers and zucchini also work beautifully!
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheat in the skillet over medium heat, adding a splash of water or a drizzle of olive oil to ensure it stays moist.
Enjoy your cooking adventure!