Parsley Chicken and Lime Cilantro Rice

We eat a lot of chicken at our house so I am always on the look out for new chicken recipes.  The recipe for Parsley Chicken has been in my “To Try” folder for a while now.  I originally found the recipe over at Good Things Catered.

The recipe calls for something called “za’atar”.  I had no idea what it was, so when in doubt – Google!

Good old Wikipedia came to my rescue and explained that za’atar is a mixture of herbs used as a condiment with Middle Eastern origins.  I stopped at two local grocery stores to try and find some but with no luck.  Does anyone know where to buy za’atar??

So back to Google where I found a recipe to make your own za’atar.  The first ingredient it called for was sumac – I had no clue what sumac was – isn’t that a tree?   It also called for thyme, oregano, marjoram and toasted sesame seeds.  I had all those ingredients on hand so I mixed up a teaspoon of thyme, oregano, marjoram and a tablespoon of toasted sesame seeds and had my own version of za’atar.

This seasoning combination along with the garlic and parsley was wonderful.  The chicken had tons of great flavor and was a big hit.  My husband is almost always complimentary about what I make for dinner but when he mentioned 2 or 3 times how much he enjoyed dinner I KNEW it was a keeper.  Parsley Chicken is a new family favorite!

I served it with our favorite rice, Lime Cilantro Rice, a spinach salad and it was a perfect dinner!  Lots of green too and I love green!

The leftovers (I seem to have a lot of those lately – haven’t adjusted to cooking for only 3 people) were quickly devoured the next day.

parsley chicken 1 - Page 160

Go here for Lime Cilantro Rice

Parsley Chicken and Lime Cilantro Rice
  • 3 pounds trimmed boneless skinless chicken breasts
  • ½ C. fresh flat leaf parsley, minced
  • 1 large lemon, washed thoroughly
  • ¼ C red wine vinegar
  • ¼ C olive oil
  • 2 garlic cloves, minced or pressed
  • 1 tsp za'atar (LA's version - 1 tsp marjoram, 1 tsp thyme, 1 tsp oregano, 1 Tbsp toasted sesame seeds)
  • ½ tsp garlic salt
  • ½ tsp ground pepper
  1. Pound chicken breasts down to uniform thickness throughout (about 1-inch thickness)and place in large bowl
  2. Halve lemon and juice well
  3. Add lemon juice to bowl
  4. Add remaining ingredients and use tongs to coat pieces evenly
  5. Cover with plastic wrap and place into fridge for 30 mins - 1 hour
  6. Preheat grill on high
  7. Remove chicken from fridge and let rest until grill is up to temperature
  8. With tongs, move breasts around to coat evenly
  9. Turn grill down to medium low heat
  10. Place chicken breast-side-down onto grill
  11. Do not move meat as much as possible until finished cooking on one side, about 10 minutes depending on size of chicken.
  12. Flip breasts over and continue cooking until almost cooked through, about 5-10 more minutes.
  13. Remove from grill
  14. Let meat rest, covered, on cutting board for 3-5 mins before slicing and serving


Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. says

    WOW! I LOOOOOOOOVE your pictures!! Sorry..I tend to use za’atar a lot. It’s the Lebanese in me. I actually get it at the local Middle Eastern market. It’s an AWESOME spice blend that you can use in almost ANYTHING! Shoot me an email if you need recs on how to use it or if you want some other advice on things to get at the Middle Eastern store. :) Glad you liked these, though! :)

  2. says

    Thank you, Leigh Anne! I just had Chipotle yesterday and thought to myself, once again, “I really need to find a recipe for this rice.”

    The chicken looks and sounds delish, too. I’ll be giving it a try very soon.

    I love the seaoning you’re talking about. When I was in Jerusalem, we would dip warm bread in it. YUM! I brought some home with me, but it’s long since gone. I either need to find a place to buy it or create my own. Thanks for the reminder.

  3. says

    Putting this on my “to try” list. I love cilantro and love grilled chicken, so it sounds like it will be a winner in my house!
    Thanks for sharing wonderful recipes that you’ve tried!

  4. Jamie Ashdown says

    Just found your web-site and I am very impressed. I’m excited to try some of your recipes but have a few questions. I rarely buy fresh limes but always have lime juice in my frig. How much lime juice do you think you use?

    Thanks for sharing your Talents

  5. says

    Jamie Ashdown »
    Probably about 1/2 a lime, depending on the size. Usually a 1/2 a lime is 1 Tbsp or so. Also I do it to taste, sometimes adding more if I want it stronger. I have always only used fresh lime so not sure how the strength transfer over to bottled lime juice?

  6. Betsy says

    Found this recipe this afternoon – was looking for something to take advantage of all the flat leaf parsley I have in the garden right now. It is definitely a keeper recipe! I really liked the flavor of the chicken and it is very moist. A winner for sure.


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