Dukkah-Crusted Chicken

Name: Dukkah-Crusted Chicken with Rainbow Roast Veggie Toss
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 fetta cheese; 1 sachet Pumpkin Seeds (Pepitas); 1 bag baby spinach leaves; 2 tsp balsamic vinegar; 1 unit beetroot; ½ tsp honey

with Rainbow Roast Veggie Toss

Get up to $175 off

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:

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

fetta cheese

(Contains: Milk; )

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

Calories2290 kcal

Fat24.9 g

of which saturates5.4 g

Carbohydrate27.7 g

of which sugars20 g

Protein50.5 g

Sodium876 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

•Plate

•Medium Non-Stick Pan

•Medium Bowl

Cooking Steps

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.