Za’atar Chicken & Roasted Squash with Salsa Verde Orzo

Za’atar Chicken & Roasted Squash

with Salsa Verde Orzo

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

The stars of this Mediterranean-style dish are the two elevated sides we’re pairing with our spiced chicken and cooling tzatziki. We’re roasting butterbaby squash (a mini butternut) then topping it with sweet honey, roasted pistachios, and crumbly feta cheese, whose bold flavors are perfectly matched by the herbaceous salsa verde we’re using to finish tender orzo pasta.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Za’atar Chicken & Roasted Squash with Salsa Verde Orzo
Title
  • 4 Boneless, Skinless Chicken Breasts
  • ½ lb Orzo Pasta
  • ½ lb Sweet Peppers
  • 1 Butterbaby Squash
  • 1½ oz Feta Cheese
  • 2 Tbsps Roasted Pistachios
  • 1 Tbsp Honey
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • ⅓ cup Salsa Verde
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the squash:
1 Prepare & roast the squash:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash. Quarter lengthwise; using a spoon, scoop out and discard the pulp and seeds. Place the prepared squash on the sheet pan. Drizzle with olive oil and season with salt and pepper. Turn to coat and arrange in an even layer, skin side down. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

Meanwhile, cut off and discard the stems of the peppers; remove the cores, then large dice. Roughly chop the pistachios. 

Cook the chicken:
3 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and all but a pinch of the za’atar. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the pasta:
4 Cook the pasta:

Meanwhile, add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Cook the peppers & finish the pasta:
5 Cook the peppers & finish the pasta:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. Transfer to the pot of cooked pasta; add the salsa verde and stir to combine. Taste, then season with salt and pepper if desired. 

Serve your dish:
6 Serve your dish:

Serve the cooked chicken with the roasted squash and finished pasta. Top the chicken with the tzatziki. Top the squash with the honey (kneading the packet before opening), cheese (crumbling before adding), chopped pistachios, and remaining za’atar. Enjoy! 

Tips from Home Chefs

Za’atar Chicken & Roasted Squash

Prepare & roast the squash:
1 Prepare & roast the squash:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash. Quarter lengthwise; using a spoon, scoop out and discard the pulp and seeds. Place the prepared squash on the sheet pan. Drizzle with olive oil and season with salt and pepper. Turn to coat and arrange in an even layer, skin side down. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

Meanwhile, cut off and discard the stems of the peppers; remove the cores, then large dice. Roughly chop the pistachios. 

Prepare the remaining ingredients:
Cook the chicken:
3 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and all but a pinch of the za’atar. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

4 Cook the pasta:

Meanwhile, add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Cook the pasta:
Cook the peppers & finish the pasta:
5 Cook the peppers & finish the pasta:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. Transfer to the pot of cooked pasta; add the salsa verde and stir to combine. Taste, then season with salt and pepper if desired. 

6 Serve your dish:

Serve the cooked chicken with the roasted squash and finished pasta. Top the chicken with the tzatziki. Top the squash with the honey (kneading the packet before opening), cheese (crumbling before adding), chopped pistachios, and remaining za’atar. Enjoy! 

Serve your dish:
Browse Steps
1 of 6