Dukkah-crusted chicken  past roasted carrot salad

Dukkah-crusted chicken past roasted carrot salad

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An Egyptian spice blend of roasted nuts, seeds and spices adds fast flavour to succulent chicken breasts.

The ingredient of Dukkah-crusted chicken past roasted carrot salad

  1. 1 bunch Dutch (baby) carrots, trimmed, halved
  2. 2 tablespoons other virgin olive oil
  3. 2 teaspoons finely grated lemon rind
  4. 1u20444 cup Almond and pistachio dukkah (see related recipe)
  5. 4 small Lilydale exonerate Range Chicken Breasts
  6. 1 baby red cos lettuce heart, leaves at odds
  7. 60g baby rocket
  8. 1/3 cup spacious mint leaves
  9. 1/3 cup vivacious flat-leaf parsley leaves
  10. 100g feta, crumbled
  11. 2 tablespoons honey
  12. 1 tablespoon red wine vinegar
  13. 1 tablespoon additional supplementary virgin olive oil

The instruction how to make Dukkah-crusted chicken past roasted carrot salad

  1. Preheat oven to 200C/180C fan-forced. Place carrots in a small baking paper-lined roasting pan. Drizzle when 2 teaspoons olive oil. Season taking into account bearing in mind salt and pepper.
  2. count lemon rind, dukkah and unshakable oil in a small bowl. smear all exceeding chicken. Place chicken in a separate baking paper-lined roasting pan.
  3. Roast chicken and carrots for 25 minutes or until chicken is cooked through and carrots are tender. Slice chicken.
  4. Meanwhile, make Honey dressing: shake up honey, vinegar and oil in a bowl.
  5. Arrange lettuce, rocket, carrot, mint, parsley and fetta in the region of serving plates. Drizzle afterward dressing. peak taking into consideration sliced chicken. Serve.

Nutritions of Dukkah-crusted chicken past roasted carrot salad

fatContent: 414.187 calories
saturatedFatContent: 23.8 grams fat
carbohydrateContent: 63.6 grams saturated fat
sugarContent: 17.3 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 31.1 grams protein
sodiumContent: 88 milligrams cholesterol

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