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Dukkah-crusted chicken with roasted carrot salad
Dukkah-crusted chicken with roasted carrot salad
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Try my Egyptian spice roasted nut and seed blend for irresistible flavor on juicy chicken breasts.
Ingredients:
  • 1 bunch Dutch (baby) carrots, trimmed, halved
  • 36.40 gm extra virgin olive oil
  • 2 tsp finely grated lemon rind
  • 1⁄250.00 ml Almond and pistachio dukkah (see related recipe)
  • 4 small chicken breast fillets
  • 1 baby red cos lettuce heart, leaves separated
  • 60g baby rocket
  • 82.50 ml fresh mint leaves
  • 82.50 ml fresh flat-leaf parsley leaves
  • 100g feta, crumbled
  • 57.20 gm honey
  • 20.00 ml red wine vinegar
  • 18.20 gm extra virgin olive oil
Instructions:
  • Preheat the oven to 200C/180C fan-forced. Arrange the carrots on a small baking paper-lined roasting pan, drizzle them with 2 teaspoons of flavorful olive oil, and season with salt and pepper.
  • Mix lemon rind, dukkah, and the rest of the oil in a small bowl. Massage the mixture onto the chicken until it's well coated. Transfer the chicken to a roasting pan lined with baking paper.
  • Roast chicken and carrots for 25 minutes until chicken is fully cooked and carrots are tender. Then, slice the chicken.
  • Prepare the Honey Dressing by whisking together honey, vinegar, and oil in a bowl.
  • On serving plates, artistically layer lettuce, rocket, carrot, mint, parsley, and fetta. Lightly drizzle with dressing, then elegantly top with sliced chicken. Serve and enjoy!

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