Dukkah Chicken & Fetta

Name: Dukkah Chicken & Fetta with Roast Vegetable Medley & Capsicum Relish
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 unit sweet potato; 1 unit capsicum; 1 unit red onion; 2 clove garlic; 1 bag parsley; ½ unit lemon; 2 tsp plain flour (or gluten-free plain flour); 1.5 sachet dukkah; 1 packet chicken breast; 1 bag baby spinach leaves; 1 block fetta cheese; 1 packet dill & parsley mayonnaise

with Roast Vegetable Medley & Capsicum Relish

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A feast for the eyes and the tastebuds, this colourful confetti of roasted vegetables is sure to put you in a good mood. Such a delicious concoction needs an equally bold buddy, and what better than the fragrant dukkah spice blend to really spice up the party?

Tags:

Low Calorie

•Not Suitable for Coeliacs

Allergens:

Gluten

•Sesame

•Almond

•Milk

•Eggs

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

1 unit

sweet potato

1 unit

capsicum

1 unit

red onion

2 clove

garlic

1 bag

parsley

½ unit

lemon

1.5 sachet

dukkah

(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)

1 packet

chicken breast

1 bag

baby spinach leaves

1 block

fetta cheese

(Contains: Milk;)

1 packet

dill & parsley mayonnaise

(Contains: Eggs;)

Not included in your delivery

olive oil

2 tsp

plain flour (or gluten-free plain flour)

(Contains: Gluten;)

Nutritional Values

per serving

Energy (kJ)0 kJ

Calories2150 kcal

Fat21.3 g

of which saturates5.8 g

Carbohydrate27 g

of which sugars13.6 g

Dietary Fibre0 g

Protein49.6 g

Cholesterol0 mg

Sodium992 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

PDF

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the capsicum into 2cm chunks. Cut the red onion into 1cm wedges. Finely chop the garlic (or use a garlic press). Finely chop the parsley leaves. Slice the lemon (see ingredients list) into wedges.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

Place the sweet potato, capsicum, onion and garlic on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then spread out in a single layer and roast until tender, 25-30 minutes.

While the veggies are roasting, combine the plain flour and dukkah (see ingredients list) on a plate. Rub a drizzle of olive oil over the chicken breast, then turn to coat in the dukkah mixture. In a large frying pan, heat a drizzle of olive oil over a high heat. Add the dukkah chicken and cook until golden, 2 minutes each side. Transfer to a second oven tray lined with baking paper.

When the veggies have 15 minutes cook time remaining, bake the chicken until cooked through, 6-10 minutes (depending on thickness). Transfer to a plate and set aside to rest for 5 minutes.

TIP: The chicken is cooked when it is no longer pink inside.

In a medium bowl, combine the roasted veggies, baby spinach leaves, parsley and 1/2 the fetta.

Divide the dukkah chicken and the roast vegetable medley between plates. Crumble the remaining fetta over the roast veggies. Serve with the dill & parsley mayonnaise and lemon wedges.

TIP: For the low-calorie option, omit the dill & parsley mayonnaise.