Za’atar Chicken & Roasted Squash

with Salsa Verde Orzo

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 660 calories

The stars of this Mediterranean-style dish are the two elevated sides we’re pairing with our spiced chicken: roasted butterbaby squash (a mini butternut) topped with sweet honey, roasted pistachios, and crumbly feta cheese, plus tender orzo pasta finished with our herbaceous salsa verde.

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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
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. Wash and dry the fresh produce. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. 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 and 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. Transfer to the pot of cooked pasta; add the salsa verde and stir to combine. Taste, then season with salt and pepper if desired. 

Finish the squash & serve your dish:
6 Finish the squash & serve your dish:

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

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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. Wash and dry the fresh produce. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. 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 and 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. 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 Finish the squash & serve your dish:

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

Finish the squash & serve your dish: