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?
(ContainsSesame,Traces of Gluten,May contain traces of allergens)
plain flour (or gluten-free plain flour)
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.
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.
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.
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.
In a medium bowl, combine the roasted veggies, parsley and 1/2 the fetta.
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.