Dukkah Crusted Chicken

Name: Dukkah Crusted Chicken with Herb & Fetta Roast-Veggie Toss
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 400 g sweet potato; 1 zucchini; 1 red onion; 1 red capsicum; 1 parsley; ½ lemon; 1 free range chicken breast; 1 sachet dukkah; ½ block fetta cheese

with Herb & Fetta Roast-Veggie Toss

Up to 180$ + Free Treats / Extras for Life

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?

Allergens:

Sesame

•Almond

•Milk

The quantities provided above are averages only.

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

DifficultyEasy

Ingredients

Serving amount

400 g

sweet potato

zucchini

red onion

red capsicum

parsley

lemon

free range chicken breast

1 sachet

dukkah

(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, 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

Calories2290 kcal

Fat25.9 g

of which saturates6.5 g

Carbohydrate26.1 g

of which sugars15.2 g

Protein48.5 g

Sodium605 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Baking Paper

•Baking Tray

•Large Pan

•Medium Bowl

Cooking Steps

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.

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.

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).

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.

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.

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.