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.
Za'atar Chicken, Roasted Squash & Tahini Drizzle
Warm za'atar goes great with free-range British chicken breast, cooked till juicy and tender. To go alongside? Roasted paprika-spiced butternut squash, rich in vitamin A. Kale and tenderstem broccoli join on the side to bring the green. A creamy tahini drizzle finishes it off.
Prep in 10
High protein
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 180g Tenderstem broccoli
- 25g honey
- 80g sliced kale
- 4 British Free Range chicken breasts
- 1 large butternut squash
- 2 tsp smoked paprika
- 1 unwaxed lemon
- 1 tbsp tahini (Sesame)
- 3 garlic clove
- 1 tbsp za'atar (Thyme Leaves, Coriander, Sumac, Thyme, Oregano, Garlic, Cumin, Salt, Golden Linseed, Caraway, Marjoram, Bay Leaf, Sunflower Seeds, Rapeseed Oil)
- 2 onion
Nutritional Information
Calories: 480
Protein: 49g
Carbs: 41g
Fat: 17g
Za'atar Chicken, Roasted Squash & Tahini Drizzle
Warm za'atar goes great with free-range British chicken breast, cooked till juicy and tender. To go alongside? Roasted paprika-spiced butternut squash, rich in vitamin A. Kale and tenderstem broccoli join on the side to bring the green. A creamy tahini drizzle finishes it off.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Peel and halve the squash lengthways, discard the seeds, and cut into 2-3cm cubes. Slice the onions into thin wedges. Place everything onto a lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper.
- Trim the broccoli. Finely chop or crush the garlic. Place the chicken in a large mixing bowl and mix with the garlic, honey, three-quarters of the za'atar, 1 tbsp oil and a pinch of sea salt. Place the broccoli in a baking dish and top with the chicken. Bake for 20-25 mins, until cooked through.
- Make the drizzle; in a small bowl, mix the tahini, juice from the lemon (to taste), 1-2 tbsp water, a pinch of sea salt and black pepper.
- Roast for 25-30 mins, until soft and golden. In the final 5 mins of roasting, add the paprika and kale, toss in 2 tsp oil and a pinch of sea salt. Cook until golden and starting to crisp.
- 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. Remove and leave to rest then thinly slice against the grain.
- Serve the roasted vegetables with the za'atar chicken. Drizzle over the tahini dressing. Scatter over remaining za'atar.
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