Dukkah Chicken
with Roast Vegetables & Fetta
- Sesame
- Almond
- Milk
- Gluten
- May contain traces of allergens
- Milk
- Peanuts
- Soy
- Wheat
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Pine Nut
- Walnut
Eat like an Egyptian with this dukkah sensation (dance moves optional!). Keep it simple tonight with this golden dukkah crusted chicken paired perfectly with a roasted ratatouille. Set and forget the veggies as they roast; it ticks all the boxes; healthy, easy and delicious.
Ingredients
400 g
sweet potato
1
zucchini
1
red onion
½
red capsicum
2 fillet
chicken breast
2 tbs
dukkah
(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)
1 bunch
parsley
1 block
fetta cheese
(Contains: Milk;)
½
lime
Not included in your delivery
1 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato into 1 cm cubes and the zucchini and capsicum into 2 cm chunks. Cut the red onion and lime into wedges. Finely chop the parsley and crumble the fetta cheese.
Toss the sweet potato, zucchini, red onion and red capsicum in half of the olive oil, season with salt and pepper and place on the lined oven tray. Cook in the oven for 30 minutes or until the vegetables are tender and golden.
Meanwhile, toss the chicken breast fillets with the dukkah until they are lightly coated in the mix. Heat the remaining olive oil in an ovenproof frying pan over a medium-high heat and cook the chicken for 2 minutes on each side. Transfer the chicken to the oven for the last 10 minutes of the vegetable cooking time. If you don’t have an ovenproof pan, simply transfer the chicken to a baking paper lined oven tray.
Remove the vegetables from the oven and toss through the parsley and fetta cheese.
Divide the vegetables and dukkah chicken between plates and serve with the lime wedges.
