Photo of Dukkah crusted chicken with roasted veg by WW

Dukkah crusted chicken with roasted veg

Points® value
Total Time
55 min
15 min
40 min
Dukkah is a blend of spices, crushed nuts and seeds, that makes a great coating for chicken.


Butternut Squash

400 g, cut into rough chunks

Carrots, raw

2 medium, peeled and cut into chunks

Red onion

1 medium, peeled and cut into thick wedges


1 individual, cut into thick wedges

Ground Cinnamon

½ teaspoon(s), level

Ground Cumin

½ teaspoon(s), level

Coriander, Dried

½ teaspoon(s), level

Olive Oil

½ tablespoon(s)


4 tablespoon(s)

Chicken Thigh, Skinless, Boneless, raw

8 individual, medium

Calorie controlled cooking spray

4 spray(s)

Kale, raw

100 g

0% fat natural Greek yogurt

100 g

Lemon Juice, Fresh

30 ml


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the butternut squash, carrots, onion and fennel on a large baking tray. Mix the ground spices together and sprinkle over the vegetables. Drizzle with the olive oil, season well and use your hands to toss everything together. Roast for 35-40 minutes, or until the vegetables are tender and golden.
  2. Meanwhile, spread the dukkah out on a large plate. Mist the chicken thighs with cooking spray, then press each one into the dukkah so that one side of each fillet is well coated. Transfer to a roasting tin, coated-side up, and roast alongside the veg for 20 minutes, or until cooked through.
  3. Just before the chicken and vegetables are ready, put the kale in a microwave-safe bowl, cover with clingfilm and microwave at full power for 1 minute 30 seconds until wilted. Toss the wilted kale through the roasted vegetables.
  4. In a small bowl, whisk together the yogurt and lemon juice and season to taste.
  5. Serve the roasted vegetables and chicken with the lemon yogurt on the side.