Marinate the chicken in 1/4 cup zhoug sauce, 2 tablespoons of oil and, 1/2 teaspoon of salt for at least 1 hour but up to 24 hours.
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Toss the butternut zig zags with 1 tablespoon of oil and a pinch of salt. Spread evenly and roast for 12 minutes.
Scooch the squash over and add the multigrain blend and chicken to the sheet pan.
Roast for 15 to 20 minutes, or until the chicken breast is 160°F internally. Let the chicken rest for 5 minutes before thinly slicing.
Serve with extra zhoug sauce.
No Trader Joe’s?
pesto instead of zhoug.
cubed butternut squash instead of zig zags.
cook 1 1/2 cups of brown rice or farro (separately in a pot) instead of the multigrain blend. stir in 1 cup of frozen peas at the end.