Dukkah Chicken with Roasted Ratatouille

Preheat the oven to 200ºC/180°C fan-forced.

Gently toss the zucchini, tomatoes, and garlic in the olive oil with a good grind of salt and pepper. Lay out on a lined baking tray and bake for 15 minutes or until the zucchini is cooked to your liking.

Meanwhile, toss the chicken breast with the dukkah until it is lightly coated with the mix. Heat some oil in a large pan over a medium heat and cook chicken for 4 minutes on each side or until cooked through. Remove the chicken from the pan. Add the lentils to the same pan and cook for 1 minute or until heated through.

For the ratatouille, toss the roasted vegetables with the lentils until combined.