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Recipe for Health: Chicken With Zhoug Sauce

Try it with this heart-smart sauce.

Chicken with zhoug sauce

While a liberal intake of olive oil—as in the zhoug sauce below—has been linked to better heart health in Mediterranean populations, less is known about its impact on American soil. This is why a team of investigators from Harvard T.H. Chan School of Public Health aimed to explore the potential impact that an increase in olive oil consumption is having on the U.S. population.

Analysis of data from more than 90,000 participants in two longitudinal studies (Nurses’ Health Study and Health Professionals Follow-Up Study) found that those with higher olive oil consumption—more than one-half a tablespoon per day—had a 14% reduced risk of cardiovascular disease and 18% reduced risk of coronary heart disease after a total of 24 years of follow-up. No significant associations were observed for stroke.

The research, published in the Journal of the American College of Cardiology, suggests substituting butter, margarine, mayonnaise or dairy fat with olive oil can lower a person’s risk for certain heart ailments. That makes this Middle Eastern–inspired herby zhoug sauce a heart-smart topping for any cooked meat.

Chicken With Zhoug Sauce Recipe

1 1/4 lb boneless, skinless chicken thighs

1 C packed cilantro

1 C packed parsley

2 jalapeno peppers, seeded and chopped

2 garlic cloves, chopped

3/4 t cumin powder

1/2 t salt

juice of 1 lemon

1/3 C extra-virgin olive oil

Heat oven to 375 Fahrenheit. Line a rimmed baking sheet with parchment paper. Place chicken on baking sheet, season with salt and black pepper, and bake until an internal temperature of 165 F is reached, about 20 minutes. Let cool for a few minutes and then slice. Place cilantro, parsley, jalapenos, garlic, cumin and salt in a food processor container and pulse until finely chopped. With the machine running, add lemon juice and olive oil through the feed tube and process until smooth. Serve chicken topped with sauce. Makes four servings.

See also: Recipe for Health: Mediterranean Chicken Tacos


Matthew Kadey, MS, RD

Matthew Kadey, MS, RD, is a James Beard Award–winning food journalist, dietitian and author of the cookbook Rocket Fuel: Power-Packed Food for Sport + Adventure (VeloPress 2016). He has written for dozens of magazines, including Runner’s World, Men’s Health, Shape, Men’s Fitness and Muscle and Fitness.

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