Dukkah Chicken & Feta

Name: Dukkah Chicken & Feta with Roast Veggie Medley
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: 1 packet Kumara; 1 unit onion; olive oil; 1 packet chicken breast; 1 sachet dukkah; 1 block feta cheese; 2 clove garlic; 2 tsp plain flour; 1 unit courgette; 1 unit King Sweetie Capsicum; 1 bunch parsley

with Roast Veggie Medley

Get up to $175 off

A feast for the eyes and the tastebuds, this colourful confetti of roasted veggies is sure to put you in a good mood. Such a delicious concoction needs an equally bold buddy, and what better than the aromatic dukkah spice blend to really liven up the party?

Tags:

Low Calorie

Allergens:

Sesame

•Milk

•Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

Kumara

1 unit

onion

1 packet

chicken breast

1 sachet

dukkah

(Contains: Sesame; )

1 block

feta cheese

(Contains: Milk; May be present: Tree Nuts. )

2 clove

garlic

1 unit

courgette

1 unit

King Sweetie Capsicum

1 bunch

parsley

Not included in your delivery

olive oil

2 tsp

plain flour

(Contains: Gluten; )

Nutrition Values

/ per serving

Calories2170 kcal

Fat21 g

of which saturates7.2 g

Carbohydrate30 g

of which sugars15.2 g

Protein48.2 g

Sodium869 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Cut the kumara into 1cm chunks. Cut the courgette and King Sweetie capsicum into 2cm chunks. Cut the red onion into 1cm-thick wedges. TIP: Cut the veggies to the correct size so they cook in the allocated time. Finely chop the garlic (or use a garlic press). Finely chop the parsley leaves.

Place the kumara, courgette, capsicum, onion and garlic on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then spread out in a single layer and roast until tender, 25-30 minutes.

While the veggies are roasting, combine the plain flour and dukkah on a plate. Rub a drizzle of olive oil over the chicken breast, then turn to coat in the dukkah mixture. In a large frying pan, heat a drizzle of olive oil over a high heat. Add the dukkah chicken and cook until golden, 2 minutes each side. Transfer to a second oven tray lined with baking paper.

When the veggies have 15 minutes cook time remaining, bake the chicken until cooked through, 6-10 minutes (depending on thickness). Transfer to a plate and set aside to rest for 5 minutes. TIP: The chicken is cooked when it is no longer pink inside.