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.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
dukkah(ContainsSesame, Tree NutsMay be present Gluten, Milk, Peanuts, Soy)
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato into 1 cm cubes (unpeeled), the red onion into 1 cm thick wedges, and the zucchini and red capsicum into 2 cm chunks. Finely chop the parsley and cut the lemon into wedges. Lastly, 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 a 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 lemon wedges.