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Dukkah-Crusted Chicken

Dukkah-Crusted Chicken

with Rainbow Roast Veggie Toss

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If we’ve said it once, we’ve said it a thousand times: you gotta eat the rainbow! Not only does it make your plate look beautiful, but it indicates plenty of nutrient-packed ingredients too.

Tags:Low Calorie
Allergens:SesameMilk

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

peeled pumpkin pieces

1 unit

onion

1 packet

chicken breast

1.5 sachet

dukkah

(ContainsSesame)

1 block

fetta cheese

(ContainsMilk)

1 sachet

pumpkin seeds (pepitas)

1 bag

baby spinach leaves

1 unit

beetroot

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

½ tsp

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2290 kJ
Fat24.9 g
of which saturates5.4 g
Carbohydrate27.7 g
of which sugars20 g
Dietary Fibre0 g
Protein50.5 g
Cholesterol0 mg
Sodium876 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Plate
Medium Non-Stick Pan
Medium Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat the oven to 220°C/200°C fan-forced. Chop the peeled pumpkin into 2cm cubes. Slice the red onion into 2cm wedges. Chop the beetroot (unpeeled) into 1cm cubes. TIP: To prevent stained fingers, pop on some gloves! TIP: Cut the veg to the correct size to ensure they cook in the allocated time.

2

Place the pumpkin, red onion and beetroot on the oven tray lined with baking paper. Drizzle with olive oil and season with a generous pinch of salt and pepper. Toss to coat, spread out in a single layer and roast for 25-30 minutes, or until the vegetables are tender. TIP: Beetroot is still quite firm even when cooked. It's done when it is just tender and can be pierced with a fork.

3

While the vegetables are roasting, combine the dukkah (see ingredients list) and a pinch of salt and pepper on a plate. Drizzle the chicken breast with olive oil (2 tsp for 2 people / 1 tbs for 4 people). Place the chicken on the plate and turn to coat in the dukkah, lightly pressing to help it stick.

4

Heat a drizzle of olive oil in a medium frying pan over a medium heat. Add the chicken breast and cook for 2 minutes on each side, or until lightly golden. In the last 10 minutes of vegetable cooking time, transfer the chicken to a second oven tray lined with baking paper. Bake for 6-10 minutes, or until the chicken has cooked through. Add the pepitas to the roasted vegetables oven tray for the last 5 minutes of cooking time.

5

Transfer the roasted veggies and pepitas to a medium bowl. Add the baby spinach leaves, olive oil (1 tbs for 2 people / 2 tbs for 4 people), honey and balsamic vinegar and crumble in 1/2 the fetta. Toss to combine. TIP: For the low-calorie option, serve without the fetta.

6

Slice the dukkah-crusted chicken. Divide the chicken and the roast veggie-fetta toss between plates. Crumble the remaining fetta over the top.