Dukkah Chicken

Dukkah Chicken

with Roasted Vegetable Medley

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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 liven up the party?

Tags:Low CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:SesameMilkGluten
Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 unit

sweet potato

1 unit

zucchini

1 unit

red onion

1 unit

red capsicum

1 packet

chicken breast

1 sachet

dukkah

(ContainsSesameMay be presentGluten)

1 bunch

parsley

1 block

fetta cheese

(ContainsMilk)

½ unit

lemon

2 clove

garlic

Not included in your delivery

olive oil

2 tsp

plain flour (or gluten-free plain flour)

(ContainsGluten)
Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2270 kJ
Fat24.1 g
of which saturates6.3 g
Carbohydrate28.1 g
of which sugars15.2 g
Protein49 g
Sodium1130 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Knife
Baking Paper
Baking Tray
Tongs
Large Non-Stick Pan
Plate
Medium Bowl
InstructionsPDF
Instructions
1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the zucchini and red capsicum into 2cm chunks. Cut the red onion into 1cm wedges. TIP: Cut the veggies to the correct size so they cook in the allocated time. Finely chop the garlic (or use a garlic press). Finely chop the parsley leaves. Slice the lemon (see ingredients list) into wedges.

2

Place the sweet potato, zucchini, red capsicum, red 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 and roast for 25-30 minutes, or until tender.

3

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

4

In the last 15 minutes of the vegetable cook time, roast the chicken for 6-10 minutes or until cooked through. TIP: The chicken is cooked when it is no longer pink inside. TIP: Cook times will vary depending on the size of the fillet. Transfer to a plate and set aside to rest for 5 minutes.

5

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

6

Slice the dukkah chicken. Dive the chicken and the roast vegetable medley between plates. Crumble the remaining fetta over the roast veggies. Serve with the lemon wedges.