Roasted Vegetable and Za’atar Chicken Salad
- 1 medium red onion
- 1 large red bell pepper
- 1 large orange bell pepper
- 2 heaped cups (130g) chopped cauliflower
- 6 small carrots
- 1 ½ tbsp. za’atar spice
- 1 tbsp. olive oil
- 2 small chicken breasts
- 1 tbsp. of apple cider vinegar
- ½ tbsp. water
- ½ tbsp. olive oil
- ¼ tsp. za’atar spice
- ¼ cup (40g) feta cheese
- ¼ cup (12g) chopped parsley
Preheat the BBQ and preheat the oven to 400°F (200°C).
Prepare and cut the vegetables into large bite-sized pieces. Keeping them uniform for even cooking.
Once the vegetables are chopped, place onto a baking sheet and drizzle with oil and sprinkle with za’atar spice, mix well to coat thoroughly.
Place the tray in the oven and cook for 25 minutes.
Season the chicken breasts with za’atar spice and a little salt and pepper.
Place the chicken on the BBQ grill. Cook the chicken for 5-8 minutes each side. Chicken is done when internal temperature reaches 165°F (75°C).
While the chicken and vegetables are cooking, place the salad dressing ingredients into a bowl and give a good mix to combine.
Remove the vegetables from the oven once they are cooked and a little brown on the edges.
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.
This is a great meal prep dish for easy workweek lunches.