Dukkah-Crusted Chicken
with Rainbow Roast Veggie Toss
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.
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
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
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.
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.
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.
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.
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.
Slice the dukkah-crusted chicken. Divide the chicken and the roast veggie-fetta toss between plates. Crumble the remaining fetta over the top.