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Dukkah Chicken & Fetta

Dukkah Chicken & Fetta

with Roasted 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 liven up the party?

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

1 unit

sweet potato

1 unit


1 unit

red onion

1 unit

red capsicum

1 packet

chicken breast

1.5 sachet


(ContainsSesameMay be presentGluten)

1 bag


1 block

fetta cheese


½ unit


2 clove


1 tub

chargrilled capsicum relish

Not included in your delivery

olive oil

2 tsp

plain flour (or gluten-free plain flour)

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2290 kJ
Fat22.4 g
of which saturates5.8 g
Carbohydrate31.2 g
of which sugars16.6 g
Protein50.8 g
Sodium1470 mg
The average adult daily energy intake is 8700 kJ
Chopping board
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Bowl
Get prepped
Get prepped

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).

Roast the veggies
Roast the veggies

Place the sweet potato, zucchini, 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 arrange in a single layer. Roast until tender, 25-30 minutes.

Coat the chicken
Coat the chicken

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-flour mix. In a large frying pan, heat a generous drizzle of olive oil over a high heat. Add the dukkah chicken and cook until golden, 1 minute each side. Transfer to a second oven tray lined with baking paper.

Bake the chicken
Bake the chicken

When the veggies have 15 minutes cook time remaining, bake the chicken until cooked through, 8-12 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.

Make the roast vegetable medley
Make the roast vegetable medley

Finely chop the parsley leaves. Slice the lemon (see ingredients list) into wedges. In a medium bowl, combine the roasted veggies, parsley and 1/2 the fetta.

Serve up
Serve up

Divide the dukkah chicken and the roast vegetable medley between plates. Serve with the chargrilled capsicum relish and top with the remaining fetta. Serve with the lemon wedges.