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Dukkah Chicken

Dukkah Chicken

with Warm Honeyed Beetroot & Carrot Salad

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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.

Allergens:SesameTree NutsGlutenSoyMilk

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.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

2

beetroot

2

carrot

4 fillet

free range chicken breast

1 sachet

dukkah

(ContainsSesame, Tree NutsMay be present Gluten, Milk, Peanuts, Soy)

1

bake-at-home ciabatta

(ContainsGluten, SoyMay be present Milk, Egg, Sesame, Tree Nuts, Lupin)

1 bag

mixed leaves

1 block

fetta cheese

(ContainsMilk)

1 bunch

basil

Not included in your delivery

1 tbs

honey

1 tbs

balsamic vinegar

4 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2090 kJ
Fat21.1 g
of which saturates6 g
Carbohydrate29.6 g
of which sugars12.1 g
Dietary Fibre0 g
Protein44.7 g
Cholesterol0 mg
Sodium677 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Peeler
Baking Dish
Spoon
Bowl
Large Pan
Baking Tray
Large Bowl
Plate
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide the salad between plates and top with the dukkah chicken and basil leaves.