Dukkah Crusted Chicken
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Dukkah Crusted Chicken

Dukkah Crusted Chicken

with Herb & Fetta Roast-Veggie Toss

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?


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 Time


Serving amount

400 g

sweet potato




red onion


red capsicum






free range chicken breast

1 sachet


(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

½ block

fetta cheese

(Contains Milk;)

Not included in your delivery

olive oil


Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2290 kcal
Fat25.9 g
of which saturates6.5 g
Carbohydrate26.1 g
of which sugars15.2 g
Dietary Fibre0 g
Protein48.5 g
Cholesterol0 mg
Sodium605 mg
The average adult daily energy intake is 8700 kJ


Chopping board
Baking Paper
Baking Tray
Large Pan
Medium Bowl


Get prepped

Preheat the oven to 220°C/200°C fan-forced. Chop the sweet potato (unpeeled) into 1 cm chunks. TIP: Chopping the sweet potato small speeds up the cooking time. Chop the zucchini into 2 cm chunks. Slice the red onion into 1 cm thick wedges. Cut the red capsicum into 2 cm chunks. Pick the parsley leaves. Slice the lemon into wedges.

Roast the veggies

Place the sweet potato, zucchini, red onion and red capsicum on the oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and place in the oven to cook for 20 minutes, or until the vegetables are tender and golden.

Crust the chicken

While the veggies are roasting, place the free-range chicken breast and the dukkah in a medium bowl and toss until the chicken is lightly coated. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the dukkah crusted chicken and cook for 2 minutes on each side, or until golden (the chicken will finish cooking in step 4).

Bake the chicken

In the last 10-12 minutes of vegetable cooking time, transfer the chicken breast onto the tray with the veggies and place in the oven to cook through. TIP: The chicken is cooked when it is no longer pink inside. TIP: If the chicken doesn't fit on the oven tray, place on a second oven tray lined with baking paper.

Finish the veggies

Remove the veggies and the chicken from the oven. Transfer the roasted veggies into a medium bowl, crumble in the fetta and add the parsley. Toss to combine.

Serve up

Divide the dukkah crusted chicken and the herb and fetta roast veggie toss between plates. Serve the lemon wedges on the side to squeeze over just prior to serving.