Dukkah-Crusted Chicken
with Rainbow Roast Veggie Toss
If we’ve said it once, we’ve said it a thousand times: you gotta eat the rainbow! Not only does it make your plate look beautiful, but it indicates plenty of nutrient-packed ingredients too.
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.
Ingredients
1 unit
butternut pumpkin
1 unit
red onion
1 unit
beetroot
1.5 sachet
dukkah
(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
chicken breast
1 sachet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 bag
baby spinach leaves
1 block
fetta cheese
(Contains Milk;)
Not included in your delivery
olive oil
2 tsp
balsamic vinegar
½ tsp
honey
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Halve the butternut pumpkin to remove the seeds, then cut into 2cm chunks. Slice the red onion into 2cm wedges. Chop the beetroot (unpeeled) into 1cm chunks.
TIP: To prevent beetroot stained fingers, pop on some gloves! TIP: Cut the veggies to the correct size so they cook in the allocated time.
Place the pumpkin, onion and beetroot on an oven tray lined with baking paper. Drizzle with olive oil and season with a generous pinch of salt and pepper. Toss to coat, spread out in a single layer and roast until tender, 25-30 minutes.
TIP: Beetroot is still quite firm even when cooked. It's done when it is just tender and can be pierced with a fork.
TIP: If the veggies don't fit in a single layer, spread across two trays!
While the veggies are roasting, place the dukkah (see ingredients list) on a plate. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Drizzle the chicken breast generously with olive oil. Place the chicken on the dukkah and turn to coat, lightly pressing to help it stick.
Heat a large frying pan over a medium-high heat. Add the pepitas and toast until golden, 3-4 minutes. Transfer to a plate. Return the frying pan to a medium-high heat. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness).
TIP: The chicken is cooked when it's no longer pink inside.
Transfer the roasted veggies to a medium bowl. Add the baby spinach leaves, a good drizzle of olive oil, honey and balsamic vinegar. Toss to combine.
Slice the dukkah-crusted chicken. Divide the chicken and the roast veggie toss between plates. Crumble the fetta over the top and scatter over the toasted pepitas.
TIP: For the low-calorie option, omit the pepitas and fetta.
