Za'atar Chicken, Apricot Quinoa & Harissa Yoghurt Dressing

Serving size

1 person 2 people 4 people

Ingredients

80g almond yoghurt (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
25g pea shoots
40g rocket
80g quinoa

(quinoa (100%))
40g dried apricots (Sulphites)

(Diced Apricots, Rice Flour, Sulphur Dioxide)
1 onion
2 tsp harissa paste

(Water, Rapeseed Oil, Red Bell Pepper Flakes, Red Bell Pepper Diced, Garlic Nuggets, Lemon Juice Concentrate, Salt, Smoked Water, Coriander Ground, Cumin Ground, Chillies Crushed, Pepper Black Ground, Paprika Extract, Caraway Ground, Oregano Rubbed, Parsley Rubbed. )
2 tsp za'atar

(Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
1 tbsp sun-dried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
1 unwaxed lemon (use half)
2 British Free Range chicken breasts
2 carrot

Allergens

Contains: Nuts, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	106Kcal	589Kcal
	444kJ	2464kJ
Fat	3.3g	18g
of which saturates	0.8g	4.2g
Carbohydrates	11g	60g
of which sugars	5.6g	31g
Protein	9.4g	52g
Salt	0.18g	0.98g
Fibre	2.2g	12g

Ingredients

1 tbsp sun-dried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
80g quinoa (use half)

(quinoa (100%))
80g almond yoghurt (use half) (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
40g dried apricots (use half) (Sulphites)

(Diced Apricots, Rice Flour, Sulphur Dioxide)
1 British Free Range chicken breast
1 unwaxed lemon (use a quarter)
40g rocket (use half)
2 tsp za'atar (use half)

(Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
1 onion (use half)
25g pea shoots (use half)
2 carrot
2 tsp harissa paste (use half)

(Water, Rapeseed Oil, Red Bell Pepper Flakes, Red Bell Pepper Diced, Garlic Nuggets, Lemon Juice Concentrate, Salt, Smoked Water, Coriander Ground, Cumin Ground, Chillies Crushed, Pepper Black Ground, Paprika Extract, Caraway Ground, Oregano Rubbed, Parsley Rubbed. )

Allergens

Contains: Nuts, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	91Kcal	640Kcal
	380kJ	2677kJ
Fat	2.7g	19g
of which saturates	0.6g	4.3g
Carbohydrates	10g	71g
of which sugars	5.9g	42g
Protein	7.5g	53g
Salt	0.14g	1.0g
Fibre	2.2g	15g

Back

High protein 1/3 daily fibre 8 plants Low sat fat

Za'atar Chicken, Apricot Quinoa & Harissa Yoghurt Dressing

Prep time: 20 mins

Total time: 25 mins

Cuisine: Middle Eastern

Food group: Poultry

Coat succulent British free-range chicken with zesty Middle Eastern za’atar and roast till juicy and tender. Serve over a bed of quinoa studded with vitamin A-rich carrots and apricots. Sprinkle over delicate pea shoots and serve with a punchy yoghurt dressing on the side.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Preheat the oven to 240C / fan 220C / gas mark 9. Cut the carrots into batons (peel optional). Roughly slice the onion. Place the veg onto one side of a large baking tray. Place the chicken onto the other side and sprinkle with half the za’atar. Drizzle with 1/2 tbsp oil and season with a pinch of sea salt. Roast for 20-25 mins, until cooked through.
Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked. Drain, then return to the saucepan and set aside.
Zest and halve the lemon. Make the dressing; in a small bowl, mix the yoghurt, sundried tomato paste, harissa and juice from half the lemon. Season with sea salt and stir to combine.
Stir the roasted veg, half the dressing, apricots, zest and rocket through the cooked quinoa. Season with sea salt and black pepper.
Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary. Once cooked, leave to rest then thinly slice against the grain.
Serve the quinoa salad topped with chicken. Dollop over the remaining dressing. Garnish with pea shoots and the remaining za'atar.