Za’atar Chicken & Roasted Squash

with Salsa Verde Orzo

40 MIN

+$3.99/serving 4 Servings

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with Salmon

From the Test Kitchen

This Mediterranean-style dish pairs our herby za'atar chicken with roasted squash topped with sweet honey, roasted pistachios, and feta cheese, plus a bed of tender orzo finished with herbaceous salsa verde.
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Nutrition

PER SERVING
Calories

710 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Skin-On Salmon Fillets
2 Bell Peppers
½ lb Diced Butternut Squash
1½ oz Feta Cheese
1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
½ lb Orzo Pasta
½ cup Tzatziki (Cucumber-Yogurt Sauce)
⅓ cup Salsa Verde
2 Tbsps Roasted Pistachios
2 tsps Honey

step-by-step

instructions

Cook Along

1 Roast the squash

Place an oven rack in the center of the oven; preheat to 450°F. 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. Place the squash on the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, wash and dry the peppers; cut off and discard the stems. Halve lengthwise; remove the ribs and seeds, then small dice. Roughly chop the pistachios.

3 Cook the fish

Pat the fish dry with paper towels; season on both sides with salt and pepper. Season only on the skinless side with all but a pinch of the za’atar. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

4 Cook the pasta

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

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 fish, skin side up, with the roasted squash and finished pasta. Top the fish with the tzatziki. Top the squash with the honey, chopped pistachios, feta (crumbling before adding), and remaining za’atar. Enjoy!