Za’Atar Roasted Butternut Squash and Chicken Grain Bowls with Lemon Honey Vinaigrette

These vibrant grain bowls bring together the earthy sweetness of roasted butternut squash and onion with tender chicken, fresh spinach and crumbled feta. A zesty lemon honey vinaigrette ties everything together, while za’atar spice adds a warm, aromatic finish.

Perfect for a nourishing lunch or dinner, this recipe is as colorful as it is delicious. The combination of textures and flavors-from the creamy feta to the chewy grains-makes every bite satisfying. Best of all, it comes together in under 30 minutes with minimal prep.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

8 ounce Butternut SquashView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Halve, peel and cut onion into ½-inch-thick wedges. Quarter lemon.
2. Toss onion and butternut squash on a baking sheet with a drizzle of cooking oil, Za’atar Spice, garlic powder, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes. When veggies have 5 minutes remaining, massage grain blend in package to separate grains; partially open package. Microwave until warmed through, 90 seconds.
3. In a large bowl, combine honey, 2 TBSP olive oil, ½ tsp sugar, juice from half the lemon, a splash of water and a pinch of salt (4 TBSP olive oil and 1 tsp sugar for 4 servings). Whisk until thickened and thoroughly combined. Once veggies are done, transfer to bowl with dressing. Add spinach, grains and half the feta. Toss to combine. Taste and season with salt and pepper.
4. Divide salad between shallow bowls. Sprinkle with remaining feta and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use pre-cooked chicken instead of raw?

Yes, you can use pre-cooked or rotisserie chicken. Simply shred or chop it and add it when tossing the salad in step 3.

What can I substitute for za'atar?

You can use a mix of dried thyme, sesame seeds and sumac or simply use dried oregano with a pinch of salt.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. The spinach may wilt, so it’s best to add fresh spinach when reheating.