Dukkah Crusted Chicken with Herb & Fetta Roast-Veggie Toss

• porties: 2 servings
• actieve tijd: 30 minutes
• totale tijd: 50 minutes

Ingrediënten

olive oil

400 g sweet potato

1 zucchini

1 red onion

1 red capsicum

1 parsley

½ lemon

1 free range chicken breast

1 sachet dukkah

½ block fetta cheese

Instructies

Preheat the oven to **220°C/200°C fan-forced**. Chop the **sweet potato** (unpeeled) into 1 cm chunks. **TIP:** Chopping the sweet potato small speeds up the cooking time. Chop the **zucchini** into 2 cm chunks. Slice the **red onion** into 1 cm thick wedges. Cut the **red capsicum** into 2 cm chunks. Pick the **parsley** leaves. Slice the **lemon** into wedges.

Place the **sweet potato**, **zucchini**, **red onion** and **red capsicum** on the oven tray lined with baking paper. **Drizzle** with **olive oil** and season with a **pinch** of **salt** and **pepper**. Toss to coat and place in the oven to cook for **20 minutes**, or until the vegetables are tender and golden.

While the veggies are roasting, place the **free-range chicken breast** and the **dukkah** in a medium bowl and toss until the chicken is lightly coated. Heat a **drizzle** of **olive oil** in a large frying pan over a medium-high heat. Add the dukkah crusted chicken and cook for **2 minutes** on each side, or until golden (the chicken will finish cooking in step 4).

In the **last 10-12 minutes** of vegetable cooking time, transfer the **chicken breast** onto the tray with the veggies and place in the oven to cook through. **TIP:** The chicken is cooked when it is no longer pink inside. **TIP:** If the chicken doesn't fit on the oven tray, place on a second oven tray lined with baking paper.

Remove the veggies and the chicken from the oven. Transfer the **roasted veggies** into a medium bowl, crumble in the **fetta** and add the **parsley**. Toss to combine.

Divide the dukkah crusted chicken and the herb and fetta roast veggie toss between plates. Serve the lemon wedges on the side to squeeze over just prior to serving.

Voedingswaarde

• Calorieën: 2290 kcal
• Totale vet: 25.9 g
• Verzadigd vet: 6.5 g
• Natrium: 605 mg
• Totale koolhydraten: 26.1 g
• Totale suikers: 15.2 g
• Eiwit: 48.5 g