Season the chicken with salt and pepper. Rub
all over with the za'atar and 1 tablespoon
olive oil; set aside.
Toast the pine nuts in a large nonstick skillet
over medium heat, stirring, until golden, 3 to
5 minutes. Season with salt and remove to a
Return the skillet to medium-high heat and add
1 tablespoon olive oil. Add the chicken and
cook until browned on the bottom, about 5
minutes. Flip, reduce the heat to medium and
continue cooking until the chicken is cooked
through, 8 to 10 more minutes. Transfer to a
cutting board and let rest.
Meanwhile, halve the cucumbers lengthwise and
slice 1/2 inch thick. Combine in a large bowl
with the watermelon, remaining 2 tablespoons
olive oil, the lemon juice and mint; season
with salt and pepper and toss.