Dukkah-Crusted Chicken
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Dukkah-Crusted Chicken

Dukkah-Crusted Chicken

with Sweet Potatoes and Sugar Snap Peas

Dukkah (pronounced DOO-kah) is a great way to bring the crunch. The Egyptian blend of crushed nuts, spices, and seeds is fine enough to sprinkle on like a seasoning, but it has enough rugged texture to keep it satisfyingly crisp. Here, it’s used two ways: to add a coating to butterflied chicken breasts and to bring an extra dash of flavor to roasted sweet potatoes.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

12 ounce

Chicken Breasts

2 unit

Sweet Potatoes

1 tablespoon


(Contains Tree Nuts)

1 unit


6 ounce

Sugar Snap Peas

4 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery





1 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories510 kcal
Energy (kJ)0 kJ
Fat16 g
Saturated Fat4 g
Carbohydrate47 g
Sugar12 g
Dietary Fiber9 g
Protein46 g
Cholesterol119 mg
Sodium263 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Plastic Wrap
Large Pan


Preheat Oven and Roast Sweet Potatoes

Wash and dry all produce. Preheat oven to 400 degrees. Cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with half the dukkah, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until sweet potatoes are tender and dukkah is golden brown, 20-25 minutes, tossing halfway through.

Make Citrus Crema

Zest lime until you have ½ tsp zest, then cut into halves. Mix sour cream, zest, and a squeeze of lime juice in a small bowl. Season with salt and pepper. Stir in 1 tsp water to thin. TIP: Add a splash more water if crema still seems thick—it should have a drizzly, saucy consistency.

Butterfly Chicken

With your hand on top of one chicken breast, cut ¾ of the way through, parallel to the cutting board, stopping before you slice it completely. Open up chicken like a book, cover with plastic wrap, and pound with a mallet or heavy pan until ½ inch thick. Repeat with other breast. Season all over with salt, pepper, and remaining dukkah.

Sear Chicken

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, making sure that dukkah is browned but not burnt, 3-4 minutes per side. Remove from pan and set aside to rest.

Cook Sugar Snap Peas

Heat another drizzle of olive oil in same pan over medium heat. Add sugar snap peas and toss until tender and lightly browned, 4-5 minutes. Season with salt and pepper.

Plate and serve

Divide sweet potatoes between plates, then top with chicken and sugar snap peas. Drizzle with citrus crema and serve.