Sunny Day Chicken

Sunny Day Chicken is a vibrant, feel-good dish designed to taste like a summer afternoon on a plate. It typically features golden, pan-seared chicken breasts smothered in a bright, citrusy glaze—often a blend of lemon, honey, and a hint of garlic—complemented by the pop of fresh cherry tomatoes or yellow bell peppers.

Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Special Equipment: Parchment Paper

Ingredients

• 2 pounds chicken tenderloins

• 1 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon turmeric

• 1/2 teaspoon sumac

• 1 1/2 teaspoons za’star

• Juice of 1/2 lemon

• 1 1/2 teaspoons Dijon mustard

• 1/4 cup extra virgin olive oil

• 2 garlic cloves, minced

• 1 sprig rosemary, leaves only, finely chopped

• 3/4 cup yellow onion, sliced

• 3/4 cup red onion, sliced (reserved)

• 3/4 cup cherry tomatoes

• 3/4 cup mango cubes (fresh or frozen)

• Extra virgin olive oil, for drizzling

• Flaky salt, for finishing

Directions

1. Preheat oven to 425°F. Lightly spray or oil an oven-proof baking dish.

2. Make the marinade:

   In a large bowl, combine salt, black pepper, turmeric, sumac, za'atar, lemon juice, Dijon mustard, rosemary leaves, minced garlic, ¼ cup olive oil, and sliced yellow onions. (Reserve red onions for later.)

3. Season the chicken:

   Add chicken tenderloins to the bowl and rub thoroughly with the marinade mixture until well coated.

4. Assemble:

   Transfer chicken and onions to the prepared baking dish in an even layer. Top with cherry tomatoes and mango cubes. Add the reserved red onions. Drizzle lightly with additional olive oil and sprinkle with a pinch of flaky salt.

5. Bake covered:

   Cover with wet parchment paper, then secure with a lid or foil. Bake for 35 minutes.

6. Finish uncovered:

   Remove lid/foil and parchment. Bake uncovered for 10 additional minutes.

7. Broil:

   Turn on the broiler and broil for about 5 minutes, watching closely, until lightly caramelized.