Pan-Fried Dukkah Chicken
with Roast Veggie-Fetta Toss
- Sesame
- Almond
- Milk
- 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. Such a delicious concoction needs an equally bold buddy, and what better than the fragrant dukkah spice blend to really liven up the party? This recipe is a cinch to prepare so get to it. The best bit for us? Leaving the roast veg to do their thing while you go for a quick dip in the pool.
Ingredients
1 packet
Peeled Pumpkin
2 unit
zucchini
1 unit
red onion
1 unit
red capsicum
1 packet
chicken breast
2 sachet
dukkah
(Contains: Sesame, Almond May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)
1 bunch
parsley
1 block
fetta cheese
(Contains: Milk)
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Chop the peeled pumpkin into 1 cm chunks. Chop the zucchini into 2 cm chunks. Slice the red onion into 2 cm thick wedges. Chop the red capsicum into 2 cm chunks. TIP: Cut the vegetables to the correct size so they cook in the allocated time!
Transfer the pumpkin to the oven tray lined with baking paper. Transfer the zucchini, onion and capsicum to the second oven tray lined with baking paper. TIP: Using two trays will help the veg to cook evenly. Drizzle both with olive oil, season with a good pinch of salt and pepper and toss to coat. Cook in the oven for 25-30 minutes, or until tender.
While the veg is cooking, place your hand flat on top of a chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with remaining chicken breasts. Place the chicken steaks in a large bowl. Add the dukkah and drizzle with olive oil. Toss to coat.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add 1/2 the chicken and cook for 2-3 minutes each side, or until browned and cooked through. Repeat with the remaining chicken.
While the chicken cooks, roughly chop the parsley leaves. Once the veg are cooked, transfer to a large bowl, toss through the parsley. Crumble over the fetta to serve.
Divide the dukkah chicken and roast veggie-fetta toss between plates.
