HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconDukkah Crusted Chicken
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

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

peeled pumpkin pieces

1 unit


1 packet

chicken breast

1.5 sachet



1 block

fetta cheese


1 sachet

pumpkin seeds (pepitas)

1 bag

baby spinach leaves

1 unit


Not included in your delivery

olive oil

2 tsp

balsamic vinegar

½ tsp


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
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Medium Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon

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.