Dukkah crusted chicken with roasted veg
2
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Dukkah is a blend of spices, crushed nuts and seeds, that makes a great coating for chicken.
Ingredients
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
Fennel
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)
Dukkah
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
Instructions
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.
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