One Pan Za'atar Chicken Bake
User Reviews
4.1
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Prep Time
20 mins
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Cook Time
35 mins
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Resting Time
1 hr
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Total Time
1 hr 55 mins
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Servings
3
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Calories
494 kcal
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Course
Dinner
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Cuisine
Middle Eastern
One Pan Za'atar Chicken Bake
Description
This recipe marinates boneless skinless chicken breasts in a mixture of olive oil, lemon zest, lemon juice, and za’atar spice, lending the meat a fragrant, tangy flavor. The butternut squash and red onion are tossed in the reserved marinade, roasted together on a baking sheet at high heat for 30 to 40 minutes. The roast develops a soft texture for the squash and caramelized edges on the onion. The chicken comes out juicy and flavorful, infused with the lemon-za’atar marinade.
The dish is served drizzled with zesty tahini dressing, which adds creaminess and complements the roasted vegetables and lemon-herb flavors.
For a vegan variation, tofu can replace chicken, making this recipe adaptable while keeping the same roasted vegetables and bold seasoning.
Ingredients
- 1 butternut squash peeled and chopped into small, bite-size pieces (about 3-4 cups)
- 1 red onion roughly chopped
- 1 lb boneless skinless chicken breast
- 3 Tablespoons olive oil
- lemon zest of one
- 2 Tablespoons lemon juice
- 2 Tablespoons Za’atar
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper
- tahini dressing for serving, zesty
Instructions
- Preheat oven to 425°F.
- Whisk together olive oil, lemon zest, lemon juice, za'atar, salt and pepper in a small bowl to make the marinade. Reserve 2 Tablespoons to use on the veggies.
- Coat chicken in the remaining marinade and let sit for at least 30-60 minutes and up to 24 hours; letting the chicken marinate longer will impart more flavor.
- Toss butternut and red onion in the reserved 2 Tablespoons of marinade.
- Add butternut and onion mixture to a large baking sheet (for easy cleanup, line sheet with parchment or a silicone liner). Create space between the veggies and place marinated chicken on the sheet as well. Place in the preheated oven, uncovered. Bake for 30-40 minutes or until butternut squash pieces are easily pierced with a fork and chicken is cooked through.
- Serve immediately. Drizzle chicken and veggies with tahini dressing, if using.
Notes
- You can substitute tofu for chicken to make this dish vegan or vegetarian.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 494kcal | 25% |
| Carbohydrates | 34g | 11% |
| Protein | 49g | 98% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 125mg | 42% |
| Sodium | 1054mg | 44% |
| Potassium | 501mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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