Dukkah-crusted chicken with roasted carrot salad

Cooking Meat Dukkah-crusted chicken with roasted carrot salad

An Egyptian spice mix of roasted nuts, seeds and spices adds fast flavour to succulent chicken breasts.

Lables: Low carb Low kilojoule Lower gi Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 200C/180C fan-forced. Place carrots in a small baking paper-lined roasting pan. Drizzle with 2 teaspoons olive oil. Season with salt and pepper.
  2. Combine lemon rind, dukkah and remaining oil in a small bowl. Rub all over chicken. Place chicken in a separate baking paper-lined roasting pan.
  3. Roast chicken and carrots for 25 minutes or until chicken is cooked through and carrots are tender. Slice chicken.
  4. Meanwhile, make Honey dressing: Whisk honey, vinegar and oil in a bowl.
  5. Arrange lettuce, rocket, carrot, mint, parsley and fetta on serving plates. Drizzle with dressing. Top with sliced chicken. Serve.

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1 bunch Dutch carrots, trimmed, halved
2 tbsp extra virgin olive oil
2 tsp finely grated lemon rind
1⁄4 cup Almond and pistachio dukkah
4 small chicken breast fillets
1 baby red cos lettuce heart, leaves separated
60g baby rocket
1/3 cup fresh mint leaves
1/3 cup fresh flat-leaf parsley leaves
100g feta, crumbled
2 tbsp honey
1 tbsp red wine vinegar
1 tbsp extra virgin olive oil

Adv

Autors
Preparation time
20
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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