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ModOz Recipes
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 liven up the party?

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

1 unit

sweet potato

1 unit

zucchini

1 unit

red onion

1 unit

red capsicum

1 packet

chicken breast

1.5 sachet

dukkah

(ContainsSesameMay be presentGluten)

1 bag

parsley

1 block

fetta cheese

(ContainsMilk)

½ unit

lemon

2 clove

garlic

1 tub

chargrilled capsicum relish

(May be presentTree Nuts, Egg)

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)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
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped
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.

Roast the veggies
Roast the veggies
2

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 spread out in a single layer. Roast until tender, 25-30 minutes.

Coat the chicken
Coat the chicken
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.

Bake the chicken
Bake the chicken
4

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
5

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

Serve up
Serve up
6

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