Dukkah Chicken with Roast rainbow Vegetables
A feast for the eyes and the tastebuds, this colourful confetti of roasted vegetables is sure to put you in a good mood. Such a delicious concoction needs an equally bold buddy -fragrant dukkah!
This golden dukkah crusted chicken pairs perfectly with a roasted ratatouille. Keep it simple tonight – set and forget the veggies as they roast.
4 servings
800g sweet potato, unpeeled & cut into 1 cm cubes
2 zucchini, cut into 2 cm chunks
1 red onion, cut into 1 cm thick wedges
2 red capsicum, cut into 2 cm chunks
2 tbs olive oil
4 fillets free range chicken breast
2 sachets dukkah
1 bunch parsley, finely chopped
2 blocks fetta cheese, crumbled
1 lemon, cut into wedges
1 Preheat the oven to 200°C/180°C fan-forced.
2 In a medium bowl, toss the sweet potato, zucchini, red onion and
red capsicum in half of the olive oil, season with salt and pepper and
place on the prepared oven tray. Cook in the oven for 30 minutes, or
until the vegetables are tender and golden.
3 Meanwhile, toss the chicken breast fillets with the dukkah until
they are lightly coated in the mix. Heat the remaining olive oil in an
ovenproof frying pan over a medium-high heat and cook the chicken
for 2 minutes on each side. Transfer the chicken to the oven for the
last 10 minutes of the vegetable cooking time. * *If you don’t have an ovenproof pan, simply transfer the chicken to a baking paper lined oven tray.
4 Remove the vegetables from the oven and toss through the parsley and fetta cheese.
5 To serve, divide the rainbow vegetables and dukkah chicken
between plates and serve with the lemon wedges.