Dukkah-crusted chicken with roasted carrot salad

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

Recipe «Dukkah-crusted chicken with roasted carrot salad» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.