Za’atar Roasted Chicken Breast with Honeynut and Escarole
Recipe courtesy of Lish Steiling of The Taste Curators
 

1 honeynut squash, peeled, seeded and 3/4-inch diced
1/2 red onion, cut into 1/3-inch wedges
1/4 cup extra-virgin olive oil, divided
1 3/4 teaspoons kosher salt, divided
1/2 head escarole, cut into 1-inch pieces
2 tablespoons freshly squeezed lemon juice
1/2 cup Thai basil leaves, torn
1/4 cup pomegranate seeds
1/4 cup sliced dates
1/2 cup crumbled Parmigiano-Reggiano cheese
2 small boneless skinless chicken breasts, about 3/4-pound total
1 teaspoon za’atar 

 

Preheat the oven to 450 degrees F. Remove the chicken from the refrigerator 30 minutes before cooking.
 
On a straight sided baking sheet, combine the honeynut squash and red onion with 2 tablespoons olive oil and 1/2 teaspoon salt. Toss well to coat. Roast the vegetables until soft and lightly browned, about 20 minutes, stirring half-way through. While the squash is still warm add it to a large bowl along with the escarole. Toss gently to lightly wilt the greens. Add the lemon juice, 1 tablespoon olive oil and 1/2 teaspoon salt. Toss well to coat.  Add the Thai basil, pomegranate seeds, dates and parmesan cheese and toss to combine. Set aside.
 
Heat a 10-inch skillet over medium high heat. Add the remaining 1 tablespoon of oil and heat until the oil dances and moves freely in the pan, another 30 seconds. Dry the chicken breasts very well and season evenly with the remaining  3/4 teaspoon salt and 1 teaspoon za’atar. Place the chicken smooth side down in the pan and cook, undisturbed until the first side is deep golden brown, 4 to 5 minutes. Flip the chicken and lower the heat to medium. Continue to cook until the second side is golden brown and the internal temperature reaches 155 degrees on an instant read thermometer, another 4 to 5 minutes. Remove the chicken to a plate to rest and continue carry over cooking for 10 minutes. Meanwhile, add 1/3 cup water to the hot pan over medium heat and simmer, scraping up the brown bits from the bottom of the pan until the liquid is reduced by half, about 2 minutes.  
 
To serve, toss the salad one more time.  Slice the chicken and divide on two or four plates. Spoon some of the reduced pan juices over the chicken. Serve topped with the salad.

Prep time: 15 minutes
Cook time: 30 minutes
Yield: serves 2 (or 4 as smaller portions)