Dukkah Chicken with Roasted Ratatouille
- Sesame
- Almond
- Gluten
- May contain traces of allergens
- Milk
- Peanuts
- Soy
- Wheat
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Pine Nut
- Walnut
Eat like an Egyptian with this dukkah sensation (dance moves optional!). Keep it simple tonight with this golden crusted dukkah chicken paired perfectly with roasted veg and hearty lentils. Ready in under half an hour it ticks all the boxes; healthy, easy and delicious.
Ingredients
2
zucchini
2
tomatoes
1 clove
garlic
2 fillet
chicken breast
30 g
dukkah
(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)
1 tin
lentils
1
lemon
Not included in your delivery
salt
pepper
Utensils
Cooking Steps
To prepare the ingredients, dice the zucchini and tomato. Peel and crush the garlic. Drain and rinse the tin of lentils. Juice the lemon.
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.
Serve your ratatouille and top with your dukkah chicken and a squeeze of lemon.
