Name: Crispy Chicken With Za’atar-Olive Rice
Yield: 4 servings
Ingredients: 1 lb. ground chicken or turkey; ½ tsp. smoked paprika; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; Freshly ground black pepper; 3 Tbsp. extra-virgin olive oil; 1 cup Castelvetrano olives, smashed, pits removed; 3 cups cooked rice; 1 Tbsp. za’atar, plus more for serving; 2 cups coarsely chopped greens (such as spinach, kale, or chard); Zest and juice of 1 small lemon; 2 oz. feta, thinly sliced into planks; Coarsely chopped dill (for serving)

Crispy chicken with zaatarolive rice on a plate

Photograph by Emma Fishman, food styling by Micah Morton, prop styling by Dayna Seman

Not only is ground chicken or turkey a fast-cooking weeknight superstar, but the fat leftover from crisping it up can get work done. Case in point, this low-lift one-pan dish. The leftover fat is used to blister olives that then get mixed with cooked rice (or any other cooked grain you’ve got) and chopped greens like spinach, kale, or chard. Za’atar provides another layer of flavor. Be sure to check the ingredient list on your blend and season accordingly—if it includes salt, you might not need to add any extra.

What you’ll need

Large Nonstick Skillet
$50 At Amazon
Citrus Juicer
$20 $15 At Amazon
Microplane Grater
$18 At Amazon
Wooden Spoon
$9 At Amazon
Slotted Spoon
$17 At Amazon

Recipe notes

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Recipe notes

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