Dukkah Chicken
with Warm Honeyed Beetroot & Carrot Salad
The natural sweetness of beetroot and carrot, gently drawn out by a little honey, is the perfect accompaniment for a scrumptious dukkah crusted chicken breast.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2
beetroot
2
carrot
4 fillet
free range chicken breast
1 sachet
dukkah
(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Milk, Eggs, Sesame, Lupin, Almond, Hazelnut.)
1 bag
mixed leaves
1 block
fetta cheese
(Contains: Milk;)
1 bunch
basil
Not included in your delivery
1 tbs
honey
1 tbs
balsamic vinegar
4 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Slice the beetroot into 0.5 cm wedges. Peel and chop the carrot into thin batons.
Place the beetroot and carrot in the medium ovenproof baking dish. Use a spoon to drizzle with the honey, balsamic vinegar and 1/2 the olive oil. Season generously with salt and pepper and toss to coat. Bake in the oven for 25-30 minutes, or until golden.
Meanwhile, place the chicken breast in a large bowl. Drizzle with 2 teaspoons of olive oil and pour over the dukkah. Toss to coat. Heat a drizzle of olive oil in large ovenproof frying pan over a medium-high heat. Add the chicken to the pan and cook for 2 minutes on each side, or until golden. Transfer the pan to the oven and cook for a further 10-15 minutes, or until the chicken is cooked through. Wrap in foil and set aside. Pan-searing and then oven roasting your chicken ensures a crisp dukkah crusted exterior and perfectly moist and juicy interior.
Tear or chop the bake-at-home ciabatta panini into 2 cm croutons and transfer to a medium bowl. Drizzle with the remaining olive oil and toss to coat. When the vegetables have 5 minutes of cook time remaining, add the croutons to the dish with the veggies and cook for 5 minutes, or until golden and crisp.
In a large bowl, combine the mixed salad leaves, roasted veggies and croutons. Crumble over the fetta cheese. Drizzle with any leftover pan juices from the dish and toss gently to combine. Season to taste with salt and pepper. Pick the basil leaves.
Divide the salad between plates and top with the dukkah chicken and basil leaves.
