Dukkah Crusted Chicken

Name: Dukkah Crusted Chicken with Rainbow Roast Veggie-Feta Toss and Toasted Pepitas
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: olive oil; 1 packet Peeled Pumpkin Pieces; 1 unit onion; 1 packet chicken breast; 1.5 sachet dukkah; 1 block feta cheese; 1 packet Pumpkin Seeds (Pepitas); 1 bag baby spinach leaves; 2 tsp balsamic vinegar; 1 unit beetroot; ½ tsp honey

with Rainbow Roast Veggie-Feta Toss and Toasted Pepitas

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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 superfood, nutrient packed ingredients too. This dish has packed it all in.

Tags:

Low Calorie

•Not Suitable for Coeliacs

Allergens:

Sesame

•Milk

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

Peeled Pumpkin Pieces

1 unit

onion

1 packet

chicken breast

1.5 sachet

dukkah

(Contains: Sesame; )

1 block

feta cheese

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

1 packet

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

Calories2300 kcal

Fat25.2 g

of which saturates5.4 g

Carbohydrate27.8 g

of which sugars20.1 g

Protein50.4 g

Sodium664 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

•Chopping board

•Knife

•Baking Paper

•Baking Tray

•Medium Bowl

•Tongs

•Medium Non-Stick Pan

Cooking Steps

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

Place the pumpkin, beetroot and red onion 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 and place into the oven to cook for 25-30 minutes, or until the vegetables are tender and golden. 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 cooking, place the chicken breast in a medium bowl and add the dukkah (use suggested amount) and a pinch of salt and pepper. Drizzle with olive oil and toss to coat.

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 the oven tray with the veggies (on the side or directly on top of the veggies) and sprinkle over the pepitas. Return the tray to the oven and bake for 6-10 minutes, or until the chicken has cooked through. TIP: Chicken cook times will vary depending on the thickness of the fillet. Set aside to rest for a few minutes. Thickly slice.

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 the balsamic vinegar and crumble in the feta. Toss to combine.