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.

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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.

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