Dukkah Chicken & Feta
with Roast Veggie Medley
A feast for the eyes and the tastebuds, this colourful confetti of roasted veggies is sure to put you in a good mood. Such a delicious concoction needs an equally bold buddy, and what better than the aromatic dukkah spice blend to really liven up the party?
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
Ingredients
1 packet
Kumara
1 unit
onion
1 packet
chicken breast
1 sachet
dukkah
(Contains Sesame; )
1 block
feta cheese
(Contains Milk; May be present Tree Nuts. )
2 clove
garlic
1 unit
courgette
1 unit
King Sweetie Capsicum
1 bunch
parsley
Not included in your delivery
olive oil
2 tsp
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the kumara into 1cm chunks. Cut the courgette and King Sweetie capsicum into 2cm chunks. Cut the red onion into 1cm-thick wedges. TIP: Cut the veggies to the correct size so they cook in the allocated time. Finely chop the garlic (or use a garlic press). Finely chop the parsley leaves.
Place the kumara, courgette, capsicum, onion and garlic on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then spread out in a single layer and roast until tender, 25-30 minutes.
While the veggies are roasting, combine the plain flour and dukkah on a plate. Rub a drizzle of olive oil over the chicken breast, then turn to coat in the dukkah mixture. In a large frying pan, heat a drizzle of olive oil over a high heat. Add the dukkah chicken and cook until golden, 2 minutes each side. Transfer to a second oven tray lined with baking paper.
When the veggies have 15 minutes cook time remaining, bake the chicken until cooked through, 6-10 minutes (depending on thickness). Transfer to a plate and set aside to rest for 5 minutes. TIP: The chicken is cooked when it is no longer pink inside.
In a medium bowl, combine the roasted veggies, parsley and crumble in 1/2 the feta.
Thickly slice the chicken. Divide the dukkah chicken and the roast veggie medley between plates. Crumble the remaining feta over the top.