1butternut squashpeeled and chopped into small, bite-size pieces (about 3-4 cups)
1red onionroughly chopped
1lbbonelessskinless chicken breast
zest of one lemon
zesty tahini dressingfor serving
Preheat oven to 425° F.
Whisk together olive oil, lemon zest, lemon juice, za'atar, salt and pepper in a small bowl to make the marinade. Reserve 2 Tablespoons to use on the veggies.
Coat chicken in the remaining marinade and let sit for at least 30-60 minutes and up to 24 hours; letting the chicken marinate longer will impart more flavor. Toss butternut and red onion in the reserved 2 Tablespoons of marinade.
Add butternut and onion mixture to a large baking sheet (for easy cleanup, line sheet with parchment or a silicone liner). Create space between the veggies and place marinated chicken on the sheet as well. Place in the preheated oven, uncovered. Bake for 30-40 minutes or until butternut squash pieces are easily pierced with a fork and chicken is cooked through. Serve immediately. Drizzle chicken and veggies with tahini dressing, if using.
Feel free to swap tofu for the chicken to make a vegetarian/vegan version of this recipe!