Dukkah Crusted Chicken

Crunchy, crispy chicken paired with stir fried veges for the win! Super easy & filling. What’s not to love? You can mix it up with any veg that you love.

IMG_1583.jpg

Shopping List to make 6 x lunches or dinners:

1 x jar dukkah
3 x large free range chicken breasts
2 x zuchini’s
2 x red capsicum
1 x red onion
2 x purple kumara
1/2 pumpkin
1 head broccoli
1 can corn kernals
Fresh baby spinach

Staples:
Olive oil, butter or olivani (if dairy free) plus seasoning

Prep:

  1. Preheat your oven to 180 degrees & line a baking tray with baking paper

  2. Prepare your chicken by slicing through the middle to make two x chicken steaks

  3. Place your dukkah on a plate and crust your chicken with it, set aside

  4. Roughly chop your kumara and pumpkin into 2cm cubes, place on a tray and bake in the oven for 25 minutes

  5. While the root vegetables are roasting, prepare your remaining veges to be stir fried. You can opt to just roast everything if you want to save time.
    I stir fry the brocoli, onion, capsicum and zuchini.

  6. Heat a drizzle of oil in a pan and stir fry your remaining vegetables (start with capsicum and onion, add the zuchini when the others are almost done). Set aside when done.

  7. Heat a little more oil in your pan, and brown the chicken for 2 minutes each side

  8. Once browned and sealed, place your chicken on an oven tray, they will need cooking for approx 10-12 minutes

  9. In your lunch containers, place some roast veges in the bottom, plus some of the stir fry veges. Add some fresh corn, spinach and lastly your cooked chicken.

Photo 21-11-18, 2 26 35 PM.jpg

Wild Salmon, Asparagus & Broccoli Bowls

Fresh, in season, simple and delicious. This is very easy and quick to prep.

For the Salmon

Shopping List:

Photo 25-11-18, 4 57 20 PM.jpg

3 fillets of salmon from the deli that will easily cut in half. Choose NZ deli salmon if you can, should be around $30 a kilo.
1 bag Israeli couscous (can be swapped out for rice or quinoa)
1 bunch asparagus
1 head broccoli
Fresh baby spinach
1 x lemon

Staples:
Olive oil, butter or olivani (if dairy free) plus seasoning

Prep:

  1. Preheat your oven to 180 degrees & line a baking tray with baking paper

  2. Dab your salmon with a paper towel to reduce moisture and drizzle with olive oil & season with salt and pepper. Cook in the over for 10-12 minutes, depending on the thickness of the salmon. It is done when it starts to flake and is no longer opaque inside.

  3. Cook your couscous per the instructions, once boiling, cooks for roughly 7 mins.

  4. Roughly chop your asparagus and broccoli

  5. In a pan, heat a drizzle of oil with roughly 1 TBS of butter or olivani (the oil will stop the butter from burning), once getting hot, add your asparagus and brocoli.
    Pan fry for 5 minutes or until reached preferred tenderness

  6. When the couscous is finished cooking, season well with salt and pepper, add some zest of a lemon and add a squeeze lemon juice as well to add flavour.

  7. When everything is done, add your lemon couscous, spinach, green veges, salmon & a wedge of lemon into containers and store in fridge for up to a week.

 This weeks prep also included  * roasting a mix of kumara, red onion & beetroot to add to salads for dinners or lunches * Pita chips for Aiden’s lunch box (cut up wholegrain pita bread, drizzle with oil, season and  bake for 6 minutes * blueberry chia jam

This weeks prep also included
* roasting a mix of kumara, red onion & beetroot to add to salads for dinners or lunches
* Pita chips for Aiden’s lunch box (cut up wholegrain pita bread, drizzle with oil, season and
bake for 6 minutes
* blueberry chia jam