Loaded Za’atar Chicken & Cauliflower Casserole

Ingredients

• 1 tablespoon olive oil
• 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• ¾ cup fat free feta cheese
• ¾ cup plain nonfat Greek yogurt
• 1 tablespoon gluten free za’atar seasoning
• 3 DOLE® Carrots, chopped
• 1 medium head DOLE® Cauliflower, cut into florets (about 4 cups)
• 1 Triple Lentil Cucumber Salad recipe
• 2 Roma tomatoes, chopped

Directions

1. Preheat oven to 350°F. Heat oil in a large skillet over medium-high heat. Add chicken; cook 8 minutes or until browned, stirring occasionally.
2. Whisk ½ cup cheese, yogurt and seasoning in a large bowl; fold in carrots, cauliflower and chicken. Transfer chicken mixture to 13 x 9-inch baking dish; sprinkle with remaining ¼ cup cheese. Cover with foil; bake 30 minutes. Remove foil; bake 15 minutes or until vegetables are tender-crisp. Makes about 10½ cups.
3. Serve casserole topped with salad and tomatoes.

Tips & tricks

To make za’atar seasoning, stir 1 tablespoon each ground cumin, sesame seeds and sumac, 1½ teaspoons dried oregano, ½ teaspoon salt and ¼ teaspoon ground black pepper. Store in an airtight container at room temperature up to 6 months. Makes about ¼ cup.

Serve casserole over cooked brown basmati rice, farro or wheat berries.