US
Ingredients
Serves: 2
1 small cauliflower head, cut into florets
150g green beans
1 red onion, sliced
2 chicken breasts
2 tbsp za’atar spice
1 tsp ground paprika
2 tbsp extra virgin olive oil
1 lemon, juiced
50g pomegranate seeds
1 small handful mint, torn
1 small handful parsley, torn
2-4 tbsp plain natural or Greek yoghurt
Method
Preheat the oven to 200°C/180°C fan/gas mark 6.
Add the cauliflower, green beans, and red onion to a baking tray. Top with the chicken breasts and evenly season with za’atar, paprika, olive oil, lemon juice, salt, and pepper.
Mix all ingredients together with your hands.
Bake for 25-30mins.
Allow the tray to cool slightly before cutting the chicken breasts.
Add the fresh herbs and pomegranate to the baked vegetables and serve the dish with a few tablespoons of yoghurt and an extra squeeze of lemon juice.