Preheat Oven to 400°F 

Spread cut potatoes on baking sheet, toss with EVOO and zaatar. 

Roast at 400°F for 25 minutes until golden brown.

Combine cucumbers, tomatoes, pars­ley, lemon juice, 1 tablespoon EVOO, salt and pepper in medium-sized bowl and mix well (Chill in fridge until ready to serve).

Place chicken in a large reusable storage bag with 1 tablespoon water. With a mallet or bottom of a skillet, pound chicken breast, from the center outward, in all directions. Season chicken with salt and pepper. Place egg whites in a shallow dish. Place flour seasoned with salt and pepper on parchment paper and Panko seasoned with salt, pepper, thyme and zest on a second piece of parchment.

Heat 2 inches of EVOO in a heavy bottom saute pan, over medium heat until oil sizzles when a piece of panko is dropped in. Dredge chicken in flour, then egg white, then panko. Cook until browned on 1 side flip and brown and brown the other side. 

Transfer chicken to a baking sheet lined with paper towels.  

Remove potatoes from the oven and toss with salt.  Drizzle remaining lemon juice over the chicken and serve with Israeli salad on the side and tahini for drizzling and dipping.