Dukkah-Crusted Chicken & Roast Veggie Toss
with Fetta & Garlic Sauce- Gluten
- Sesame
- Almond
- Milk
- Eggs
- Gluten
- May contain traces of allergens
- Milk
- Peanuts
- Soy
- Wheat
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pistachio
- Pine Nut
- Walnut
A feast for the eyes and the tastebuds, this colourful confetti of roasted vegetables is sure to put you in a good mood... especially when topped with juicy, dukkah-crusted chicken breast. Tie the components together with crumbled fetta for a little saltiness and tang, plus our garlic sauce for creaminess. *This recipe is under 650kcal per serving.*
Ingredients
2
sweet potato
1
beetroot
1
red onion
1 sachet
dukkah
(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)
1 packet
chicken breast
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Garlic Sauce
(Contains: Sesame, Milk, Eggs;)
Not included in your delivery
1
olive oil
½ tbs
plain flour (or gluten-free plain flour)
(Contains: Gluten;)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and beetroot into small chunks. • Cut red onion into wedges.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.
• Meanwhile, combine the plain flour and dukkah on a plate. • Rub chicken breast with a drizzle of olive oil, then turn to coat in the dukkah mixture. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken until golden, 2 minutes each side. Transfer to a second lined oven tray.
• When the veggies have 15 minutes remaining, bake chicken until cooked through, 8-10 minutes. • Transfer to a plate. Set aside to rest for 5 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• To the roast veggie tray, add baby spinach leaves and a drizzle of white wine vinegar. • Season to taste. Toss to coat.
• Slice the chicken. • Divide roast veggie toss between plates. • Crumble fetta cubes over the veggies, then top with dukkah-crusted chicken. • Serve with garlic sauce. Enjoy!
Little cooks: Add the finishing touch by drizzling over the garlic sauce!
