Za'atar is a Middle Eastern blend of spices as ancient as the pyramids, but still popular today in Palestinian and Israeli cuisine. It's usually made with dried thyme, oregano, toasted sesame seeds and sumac, a reddish dried berry that adds a lemony note. Here, a chicken breast gets a major flavor boost with the floral perfume from za'atar. The fresh, tomato-cucumber salad and creamy yogurt sauce round out this delicious low-calorie meal.

Za'atar is a Middle Eastern blend of spices as ancient as the pyramids, but still popular today in Palestinian and Israeli cuisine. It's usually made with dried thyme, oregano, toasted sesame seeds and sumac, a reddish dried berry that adds a lemony note. Here, a chicken breast gets a major flavor boost with the floral perfume from za'atar. The fresh, tomato-cucumber salad and creamy yogurt sauce round out this delicious low-calorie meal.

Easily add a touch of elegance to your weeknight dinner without spending too much of your time or energy. Stuffed with tender spears of asparagus and oozing with melted Swiss cheese, this isn't your ordinary chicken dinner. Along with a herbaceous tomato sauce and sautéed zucchini, we keep the carbs and calories low, but bring the house when it comes to flavor and presentation.

Easily add a touch of elegance to your weeknight dinner without spending too much of your time or energy. Stuffed with tender spears of asparagus and oozing with melted Swiss cheese, this isn't your ordinary chicken dinner. Along with a herbaceous tomato sauce and sautéed zucchini, we keep the carbs and calories low, but bring the house when it comes to flavor and presentation.

Hoisin and sweet chili sauce are two powerhouse ingredients featured in this dish. Hoisin imparts a sweet and salty flavor to the smoky grilled shrimp and the sweet chili sauce gives the slaw a beautifully balanced bite. Nestle all the above into a tender Boston lettuce leaf and you have a hand-held treat that has few rivals.

Hoisin and sweet chili sauce are two powerhouse ingredients featured in this dish. Hoisin imparts a sweet and salty flavor to the smoky grilled shrimp and the sweet chili sauce gives the slaw a beautifully balanced bite. Nestle all the above into a tender Boston lettuce leaf and you have a hand-held treat that has few rivals.

Here in the Home Chef test kitchen, we're combining flavors like mad scientists with test tubes, just waiting for a eureka moment (or a gigantic explosion). With this Sriracha-teriyaki combo, we have both on our hands. Peppery hot and sweet melded together on a succulent chicken breast, and served with soy-flavored mushrooms and sugar snap peas, we declare this experiment to be an unqualified success.

Here in the Home Chef test kitchen, we're combining flavors like mad scientists with test tubes, just waiting for a eureka moment (or a gigantic explosion). With this Sriracha-teriyaki combo, we have both on our hands. Peppery hot and sweet melded together on a succulent chicken breast, and served with soy-flavored mushrooms and sugar snap peas, we declare this experiment to be an unqualified success.

Parmesan-Crusted Sirloin With Balsamic-Thyme Onions, Roasted Potatoes, and Charred Snap Peas // Get this meal and many others FREE TODAY with code: PIN20

Parmesan-Crusted Sirloin With Balsamic-Thyme Onions, Roasted Potatoes, and Charred Snap Peas // Get this meal and many others FREE TODAY with code: PIN20

Throughout Mexico, street vendors sell corn on the cob slathered in butter, lime juice, cheese, and chili powder. We've brought the idea to your dinner plate with our version that turns this delectable street food into a tortilla bowl. Roasted fresh corn kernels are the star attraction atop a salad of romaine, black beans, and red onion tossed in a smoky sour cream dressing. Served in a tortilla bowl that stunningly easy to make, this is elevated comfort at its finest.

Throughout Mexico, street vendors sell corn on the cob slathered in butter, lime juice, cheese, and chili powder. We've brought the idea to your dinner plate with our version that turns this delectable street food into a tortilla bowl. Roasted fresh corn kernels are the star attraction atop a salad of romaine, black beans, and red onion tossed in a smoky sour cream dressing. Served in a tortilla bowl that stunningly easy to make, this is elevated comfort at its finest.

We could throw out a bunch of gratuitous "y'alls" and "reckons" but it’s the flavor of the South, not the words, that count here. And in this dish, we're giving you flavor aplenty: pork chops are breaded and fried, crispy and juicy. Green beans are given a nice kick with red pepper flakes, and creamy mac and cheese close out a meal that we think can be described with one classic Southern phrase: comfort food.

We could throw out a bunch of gratuitous "y'alls" and "reckons" but it’s the flavor of the South, not the words, that count here. And in this dish, we're giving you flavor aplenty: pork chops are breaded and fried, crispy and juicy. Green beans are given a nice kick with red pepper flakes, and creamy mac and cheese close out a meal that we think can be described with one classic Southern phrase: comfort food.

Best enjoyed just slightly warm, pearl couscous is a tiny pasta made from semolina flour. Also known as Israeli couscous, it's much larger than its Mediterranean counterpart and adds a tender bite to this bright salad with dill-infused shrimp. We toss it with a lemon and oregano dressing, along with fresh spinach, tomato, and feta cheese for a perfect low-cal meal that's quick and easy.

Best enjoyed just slightly warm, pearl couscous is a tiny pasta made from semolina flour. Also known as Israeli couscous, it's much larger than its Mediterranean counterpart and adds a tender bite to this bright salad with dill-infused shrimp. We toss it with a lemon and oregano dressing, along with fresh spinach, tomato, and feta cheese for a perfect low-cal meal that's quick and easy.

Like a black leather jacket or a fresh pair of Chuck Taylors, some things never go out of style. Ditto for chicken piccata, whose staying power can be attributed to simple flavors that complement each other beautifully. Lightly dredged chicken breasts, pan-fried to golden brown perfection, get finished with a bright lemon-caper sauce. So fresh and so clean (clean!). Serve it next to a twirled mound of angel hair pasta, and you've got all the makings of a bona fide classic.

Like a black leather jacket or a fresh pair of Chuck Taylors, some things never go out of style. Ditto for chicken piccata, whose staying power can be attributed to simple flavors that complement each other beautifully. Lightly dredged chicken breasts, pan-fried to golden brown perfection, get finished with a bright lemon-caper sauce. So fresh and so clean (clean!). Serve it next to a twirled mound of angel hair pasta, and you've got all the makings of a bona fide classic.

If you're one of those people that sees "salad" and starts running, stay put and listen. We're not giving you namby-pamby iceberg with a few pieces of cheddar: this salad is all Thai and packed full of the flavor that comes with that label. Sriracha's heat, lime's brightness, and the unmistakable flavor of peanut all combine to make this salad one you'll run towards, speedily.

If you're one of those people that sees "salad" and starts running, stay put and listen. We're not giving you namby-pamby iceberg with a few pieces of cheddar: this salad is all Thai and packed full of the flavor that comes with that label. Sriracha's heat, lime's brightness, and the unmistakable flavor of peanut all combine to make this salad one you'll run towards, speedily.

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