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Dukkah-Roasted Chicken

Dukkah-Roasted Chicken

with Sweet Potatoes, Snap Peas, and Citrus Sour Cream

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We’ve fallen in love with dukkah—an Egyptian spice blend containing crushed nuts, sesame seeds, cumin, and coriander. It’s earthy and nutty in all the best ways. It gives this simple, pan-seared chicken and roasted sweet potatoes a major upgrade!

Allergens:Tree NutsMilk

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

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Chicken Breasts

24 ounce

Sweet Potato

2 tablespoon


(ContainsTree Nuts)

2 unit


12 ounce

Sugar Snap Peas

8 ounce

Sour Cream


Not included in your delivery

2 box

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories510 kcal
Energy (kJ)2134 kJ
Fat16 g
Saturated Fat4 g
Carbohydrate47 g
Sugar12 g
Dietary Fiber9 g
Protein46 g
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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Plastic Wrap
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400 degrees. Trim the snap peas. Cut the sweet potatoes into ½-inch cubes. Toss them on a baking sheet with half the dukkah, a large drizzle of olive oil, and a pinch of salt and pepper. Place in the oven, tossing halfway through cooking, for approximately 25 minutes, until golden brown.


Zest, then halve the lime. In a small bowl, mix the sour cream, a pinch of lime zest, and a squeeze of lime juice. Season to taste with salt and pepper. Thin to a drizzling consistency using a teaspoon or so of water.


Place your hand on top of the chicken breast and slice into the center of the meat, parallel to the cutting board. Stop before cutting all the way through. Open the chicken up like a book, cover with plastic wrap, and pound with a mallet or large pan until ½-inch thick. Repeat with the other chicken breast. Season on all sides with salt, pepper, and the remaining dukkah.


Cook the chicken: Heat a drizzle of oil in a large pan over medium-high heat. Once hot, add the chicken to the pan and cook for 3-4 minutes per side, until cooked through. Remove from the pan and set aside to rest.


Cook the snap peas: Heat another drizzle of oil in the same pan over medium heat. Add the snap peas and cook, tossing for 4-5 minutes, until crisp-tender. Season with salt and pepper.


Finish and plate: Serve the chicken on a bed of roasted sweet potatoes and snap peas. Drizzle with the citrus sour cream and enjoy