Ready in around 20 mins
- Energy: 1837kj (439Kcal)
- Protein: 36g
- Carbohydrate: 15g
- Fat: 17g
- Contains: Sesame, Milk
Preheat oven to 210°C
1. TO COOK THE CHICKEN:
Remove the free-range chicken thighs from their packaging and pat dry with a paper towel. Place onto an oven tray lined with baking paper. Drizzle over 1 tbsp of olive oil and sprinkle over pack of za’atar mix then turn the chicken thighs to coat. Spread the carrot batons and diced pumpkin on the tray around the chicken and drizzle with ½ tbsp olive oil and season with salt and pepper and cook in the preheated oven for 15 mins. Remove from the oven, before serving slice the chicken into 1 cm slices.
2. TO MAKE THE WARM CARROT & PUMPKIN SALAD:
Place the baby spinach into a serving bowl. When the carrots and pumpkin are cooked, add to the serving bowl with the lemon and parsley marinated olives. Toss to combine and season to taste.
Divide the hummus between plates, using the back of a spoon spread on the base of the plate. Top with the warm carrot, pumpkin and olive salad, then zaatar chicken finishing with a drizzle of the honey & sumac yoghurt.
- 1 pack of free-range chicken thighs
- 1 pot of hummus
- 1 pack of carrot batons
- 1 pot of lemon and parsley marinated olives
- 1 pack of baby spinach
- 1 bag of diced pumpkin
- 1 sachet of za`atar spice
- 1 pot of honey & sumac yoghurt