Easy Dukkah-Crusted Chicken

Name: Easy Dukkah-Crusted Chicken with Lemon Crushed Potatoes & Pear Rainbow Salad
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 potato; 2 clove garlic; 1 pear; 1 tomato; ½ lemon; 1 tbs water; 1 sachet vegetable stock powder; 1 sachet dukkah; 1 packet chicken breast; 1 tsp honey; 1 bag deluxe salad mix; 1 packet dill & parsley mayonnaise

with Lemon Crushed Potatoes & Pear Rainbow Salad

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Eat like an Egyptian by adding dukkah to your dinner! Here, we add the tasty mix of seeds and spices to create a moreish crust for chicken steaks.

This recipe is under 650kcal per serving.

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

•Calorie Smart

Allergens:

Sesame

•Almond

•Eggs

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

potato

2 clove

garlic

pear

tomato

lemon

1 sachet

vegetable stock powder

1 sachet

dukkah

1 packet

chicken breast

1 bag

deluxe salad mix

1 packet

dill & parsley mayonnaise

Not included in your delivery

olive oil

1 tbs

water

1 tsp

honey

Nutritional Values

per serving

Energy (kJ)2530 kJ

Fat24.7 g

of which saturates3 g

Carbohydrate46 g

of which sugars16.5 g

Protein46.6 g

Sodium834 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

Cut the potato into bite-sized chunks. Place the potato in a medium saucepan of cold salted water and bring to the boil. Cook until easily pierced with a knife, 10-12 minutes. Drain and transfer to a bowl, cover to keep warm. Meanwhile, finely chop the garlic. Thinly slice the pear. Roughly chop the tomato. Zest the lemon (see ingredients) to get a generous pinch and slice into wedges. Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. Place the dukkah on a plate. Place the chicken steaks in the dukkah and turn to coat.

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest.

Return the saucepan to a medium-high heat with a drizzle of olive oil, add the garlic and cook, until fragrant, 1 minute. Add the water, lemon zest and lemon juice (1 tbs 2 people / 2 tbs 4 people) and the vegetable stock powder. Bring to the boil then remove from the heat. Add the potato and toss to coat. Lightly crush the potato. Add a drizzle of olive oil and toss.

In a large bowl, combine the honey, a squeeze of lemon and a drizzle of olive oil. Add the pear, tomato and deluxe salad leaves. Season to taste and toss to combine. Slice the dukkah-crusted chicken and divide between plates. Serve with the lemon crushed potatoes and pear rainbow salad. Drizzle with the dill & parsley mayonnaise and serve with any remaining lemon wedges.