Za’atar spiced chicken
Ready in around 20 mins
- Energy: 2,759kJ (659kcal)
- Protein: 44g
- Carbohydate: 35g
- Sugars: 23g
- Fat, total:36g
- Saturated:7g
- Sodium:729mg
- Contains:Almonds, Milk, Sesame, Sulphites
1. TO COOK THE ZA'ATAR CHICKEN AND VEGETABLES:
Line an oven tray with baking paper. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Place the chicken onto the tray, drizzle with oil and sprinkle over the za'atar spices seasoning then turn the chicken to coat. Peel the carrots, cut in half lengthways and then into 1 cm halfmoons on the diagonal. Place the carrot and steamed pumpkin on the tray with the chicken and drizzle with oil. Season with salt and pepper and cook in the oven for 18-20 mins or until chicken is cooked through and vegetables are caramelised. Remove from the oven and just before serving, cut the chicken into 1 cm slices.
2. TO FINISH THE CARAMELISED PUMPKIN SALAD:
Once cooked, add the caramelised pumpkin and carrots to a serving bowl with the baby spinach. Pour in the lemon dressing, season with salt and toss to combine.
TO SERVE:
Spread the hummus onto plates using the back of a spoon. Top with the caramelised pumpkin salad and za’atar chicken. Drizzle with honey & sumac yoghurt and sprinkle over almond sprinkle.
- 1 pack of baby spinach
- 2 carrots
- 1 pack of free-range chicken breasts
- 1 pot of honey & sumac yoghurt
- 1 pot of hummus
- 1 pot of lemon dressing
- 1 sachet of almond sprinkle
- 1 pack of steamed pumpkin
- 1 sachet of za'atar spices
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