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Za'atar Chicken Sheet Pan Dinner
Recipes
Za'atar Chicken Sheet Pan Dinner
6 servings
about 1 hour total (Active 15 minutes)

Ingredients

  • Aluminum foil
  • 2 medium zucchini squash
  • 2 medium yellow squash
  • 1 (15 oz) can low-sodium chickpeas
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 ½ teaspoons kosher salt, divided
  • 1 ¾ lb boneless, skinless chicken breasts
  • 1 tablespoon garlic stir-in paste
  • 2 tablespoons za'atar seasoning
  • 2 green onions
  • ¼ bunch fresh Italian parsley
  • 1 lemon, for wedges
  • ¼ cup tahini (sesame paste)

Steps

    1. Preheat oven to 400°F. Line baking sheet with foil. Cut zucchini and yellow squash into 1-inch cubes. Drain and rinse chickpeas. Arrange zucchini, yellow squash, and chickpeas on baking sheet; toss with 2 tablespoons oil and 1 teaspoon salt.
    2. Coat chicken with garlic paste, za'atar, and remaining 2 tablespoons oil and ½ teaspoon salt (wash hands). Arrange chicken on top of vegetable mixture; bake 35–40 minutes until chicken is 165°F. Meanwhile, slice green onions, chop parsley coarsely, and cut lemon into wedges.
    3. Slice chicken, arrange over vegetables, and drizzle with tahini. Top with green onions and parsley; serve with lemon wedges.

Amount per ⅙ recipe serving: Calories 360, Total Fat 19g, Sat Fat 3g, Trans Fat 0g, Chol 75mg, Sodium 890mg, Total Carb 17g, Fiber 5g, Total Sugar 5g, (Incl. 1g Added Sugars), Protein 33g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 6%