Roasted veg and za’atar chicken salad

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This hearty salad makes a delicious lunch or dinner.

Serves 2
Prep: 10 minutes
Cook: 25 minutes

6 small carrots
2 heaped cups (130g) chopped cauliflower
1 medium red onion
1 large red bell pepper
1 large orange bell pepper
1 tablespoon olive oil
1 tablespoon za’atar spice
2 small chicken breasts

1 tablespoon apple cider vinegar
½ tablespoon water
½ tablespoon olive oil
¼ teaspoon za’atar spice

To serve:
¼ cup (40g) feta cheese
¼ cup (12g) chopped parsley


  1. Preheat the BBQ, and preheat the oven to 200°C (400°F).
  2. Prepare and cut the vegetables into large bite-sized pieces. Place onto a baking sheet. Drizzle with oil and sprinkle with 1/2 tablespoon of za’atar spice. Mix well to coat thoroughly. Place the tray in the oven and cook for 25 minutes.
  3. Season the chicken breasts with the remaining 1/2 tablespoon of za’atar spice and a little salt and pepper. Place the chicken on the BBQ grill. Cook for 5-8 minutes each side. Chicken is done when internal temperature reaches 75°C (165°F).
  4. While the chicken and vegetables are cooking, place the salad dressing ingredients into a bowl and give a good mix to combine.
  5. Remove the vegetables from the oven once they are cooked and a little brown on the edges. 
  6. Place the vegetables into two separate bowls or salad jars if taking to work. Slice the chicken breast and place on top. Sprinkle with the feta cheese and chopped parsley and drizzle over the salad dressing. Serve immediately. Alternatively place it in the fridge for lunch the next day. 

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