Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Mediterranean-American Fiesta Pasta Bowl with Zaatar Chicken & Roasted Vegetables
A bold fusion dish combining Italian pasta traditions with American comfort food, Mexican spice profiles, Greek fresh ingredients, Middle Eastern zaatar seasoning, and Spanish roasting techniques. Tender butter-seared chicken meets crispy roasted vegetables over al dente spaghetti, finished with creamy cheese sauce and fresh cucumber-tomato salsa.
55 min
Medium
4 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet4/10
Salty6/10
Sour3/10
Umami7/10
Spicy1/10
🥄 Texture
Al dente spaghetti provides a slightly firm chew while the roasted potatoes and carrot batons add crispy edges and tender centers. Seared zaatar chicken is juicy with a slight crust, the cheesy cream sauce is silky, and the fresh tomato-cucumber salsa adds a cool, crunchy contrast.
👃 Aroma
Herbaceous, savory top notes from zaatar, oregano, and cilantro mingle with warm butter and toasted paprika smoke. Fresh tomato and cucumber bring a bright, green scent that cuts through the richness of cheese and cream.
🍷 Pairs Well With
A crisp, zesty Sauvignon Blanc or a light, clean pilsner/lager pairs well to lift the herb and tomato brightness; for non‑alcoholic, sparkling water with lemon or iced mint tea works nicely.
🥗 Side Dishes
A simple mixed green salad with lemon‑olive oil vinaigrette, warm pita or crusty bread for scooping, or a small bowl of hummus and olives would complement the bowl without overpowering it.
Ingredients(17 items)
- 11 pound chicken breast (cut into bite-sized pieces)
- 212 ounces spaghetti pasta
- 33 large tomatoes (diced)
- 42 medium carrots (cut into thin batons)
- 52 medium potatoes (diced into 1/2-inch cubes)
- 61 large cucumber (diced)
- 71 large sweet bell pepper (sliced into strips)
- 84 tablespoons butter (divided: 2 for chicken, 2 for sauce)
- 91 cup grated cheese (Parmesan or Feta blend)
- 102 tablespoons zaatar spice blend (Middle Eastern)
- 111 teaspoon paprika (Spanish smoked)
- 121 teaspoon dried oregano (Greek)
- 131/2 teaspoon cumin (Mexican-Middle Eastern)
- 14Salt and black pepper to taste
- 152 tablespoons olive oil
- 161/2 cup heavy cream (optional, for sauce)
- 17Fresh cilantro for garnish (Mexican touch)
Nutrition Information(per serving)
685
Calories
42g
Protein
72g
Carbs
28g
Fat
Instructions
- 1
Preheat oven to 425°F (220°C). Toss diced potatoes and carrot batons with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy, stirring halfway through.
- 2
While vegetables roast, bring a large pot of salted water to boil. Cook spaghetti according to package directions until al dente (usually 9-11 minutes). Reserve 1 cup pasta water before draining.
- 3
Season chicken pieces with zaatar spice blend, paprika, oregano, cumin, salt, and pepper. Let sit for 5 minutes to absorb flavors.
- 4
Heat 2 tablespoons butter with 1 tablespoon olive oil in a large skillet over medium-high heat. Once foaming, add seasoned chicken pieces and sear for 6-8 minutes until golden brown and cooked through (internal temperature 165°F). Remove and set aside.
- 5
In the same skillet, add remaining 2 tablespoons butter and sauté the sweet bell pepper strips for 3-4 minutes until slightly softened. Add minced garlic if available.
- 6
Prepare the fresh salsa: combine diced tomatoes, cucumber, remaining fresh cilantro, salt, and pepper in a small bowl. Set aside.
- 7
Create the fusion sauce: add 1/2 cup reserved pasta water to the skillet with peppers. Stir in grated cheese and heavy cream (if using). Simmer for 2-3 minutes until sauce thickens slightly. Taste and adjust seasonings.
- 8
Add cooked spaghetti to the sauce and toss gently to coat, adding more pasta water if needed to reach desired consistency.
- 9
Fold in the cooked chicken pieces and roasted potatoes and carrots. Toss everything together for 1-2 minutes to combine flavors.
- 10
Divide pasta mixture among serving bowls. Top each bowl with a generous spoonful of fresh tomato-cucumber salsa and additional grated cheese.
- 11
Garnish with fresh cilantro and a light drizzle of olive oil. Serve immediately while hot.
Get Personalized Recipes
Download Fridgify and discover recipes tailored to the exact ingredients in your fridge. Just snap a photo and let AI create your next meal!