Easy Dukkah-Crusted Chicken
with Lemon Crushed Potatoes & Pear Rainbow Salad
- Celery
- Eggs
- Almond
- Sesame
- Peanuts
- Pine nut
- Milk
- Walnut
- Brazil nut
- Soy
- Pistachio
- Wheat
- Pecan
- Cashew
- Gluten
- Hazelnut
- Macadamia
- May contain traces of allergens
Ingredients
330 g
Chicken Breast
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1
Lemon
1
Pear
1
Potato
1 packet
Deluxe Salad Mix
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 sachet
Dukkah
(Contains: Almond, Sesame; May be present: Peanuts, Pine nut, Milk, Walnut, Brazil nut, Soy, Pistachio, Wheat, Pecan, Cashew, Gluten, Hazelnut, Macadamia.)
1
Tomato
2
Garlic
Cooking Steps
Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. Coat chicken in dukkah as above.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken steaks and cook until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Set aside on 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 pork 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. Enjoy!
