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Dukkah Chicken & Fetta

Dukkah Chicken & Fetta

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 CalorieNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:GlutenSesameTree NutsMilkEgg

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 amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

sweet potato

1 unit

capsicum

1 unit

red onion

2 clove

garlic

1 bag

parsley

½ unit

lemon

1.5 sachet

dukkah

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

1 packet

chicken breast

1 bag

baby spinach leaves

1 block

fetta cheese

(ContainsMilk)

1 packet

dill & parsley mayonnaise

(ContainsEgg)

Not included in your delivery

olive oil

2 tsp

plain flour (or gluten-free plain flour)

(ContainsGluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2150 kJ
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
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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

6

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.