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Dukkah Chicken

Dukkah Chicken

with Roast Vegetables

Customer Favourite
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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:Child FriendlyEgg FreeGluten freeHigh Protein
Allergens:SesameTree NutsMilk

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.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

sweet potato

1

zucchini

½

red onion

½

red capsicum

2 fillet

chicken breast

2 tbs

dukkah

(ContainsSesame, Tree NutsMay be present Gluten, Peanuts, Soy, Milk)

½ bunch

parsley

½ block

fetta cheese

(ContainsMilk)

½

lemon

Not included in your delivery

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2120 kJ
Fat25.8 g
of which saturates7.5 g
Carbohydrate27.1 g
of which sugars13.3 g
Dietary Fibre0 g
Protein38.1 g
Cholesterol0 mg
Sodium702 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Baking Paper
Baking Tray
Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the sweet potato into 1 cm cubes (unpeeled), the zucchini into 2 cm chunks, the red onion into 1 cm thick wedges and the red capsicum into 2 cm chunks. Finely chop the parsley and slice the lemon into wedges. Lastly, crumble the fetta cheese.

2

Toss the sweet potato, zucchini, onion and red capsicum in half of the olive oil, season with salt and pepper and place on a lined oven tray. Cook in the oven for 30 minutes or until the vegetables are tender and golden.

3

Meanwhile, toss the chicken breasts with the dukkah until they are lightly coated in the mix. Heat the remaining olive oil in an ovenproof frying pan over a medium-high heat and cook the chicken for 2 minutes on each side. Transfer the chicken to the oven for the last 10 minutes of the vegetable cooking time. If you don’t have an ovenproof pan simply transfer the chicken to a lined oven tray.

4

Toss the parsley and fetta cheese through the roasted vegetables.

5

Divide the vegetables and dukkah chicken between plates and serve with the lemon wedges.