Rating: 3.5 stars
103 Ratings
  • 5 star values: 29
  • 4 star values: 20
  • 3 star values: 24
  • 2 star values: 23
  • 1 star values: 7
Dawn Perry

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Credit: Jonny Valiant

Recipe Summary

hands-on:
15 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425° F, with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the squash with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on the bottom rack, tossing once, until tender, 25 to 30 minutes.

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  • Meanwhile, place the chicken on a second rimmed baking sheet and coat it with 1 tablespoon of the remaining oil; season with ¼ teaspoon each salt and pepper. Roast on the top rack until cooked through, 15 to 20 minutes. Let cool slightly, then slice.

  • Meanwhile, in a small bowl, whisk together the tahini, lemon juice, oregano, the remaining tablespoon of oil, ⅓ cup water, and ¼ teaspoon each salt and pepper. Divide the lettuce among plates; dividing evenly, top with the squash, chicken, chickpeas, pita chips, and chives. Serve with the dressing.

Nutrition Facts

518 calories; fat 28g; saturated fat 4g; cholesterol 47mg; sodium 752mg; protein 27g; carbohydrates 43g; sugars 7g; fiber 10g; iron 5mg; calcium 198mg.
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