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Dukkah-Crusted Chicken

Dukkah-Crusted Chicken

with Sweet Potatoes and Snap Peas

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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 also 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.

Tags:Child friendlyFamily friendlyGluten-free
Allergens:Tree NutsMilk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Chicken Breasts

24 ounce

Sweet Potato

2 tablespoon

Dukkah

(ContainsTree Nuts)

2 unit

Lime

12 ounce

Sugar Snap Peas

8 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2134 kJ
Calories510 kcal
Fat16 g
Saturated Fat4 g
Carbohydrate47 g
Sugar12 g
Dietary Fiber9 g
Protein46 g
Cholesterol120 mg
Sodium260 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Zester
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 400 degrees. Peel and cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with half the dukkah, a large 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.

2

Zest and halve lime. In a small bowl, mix sour cream, a pinch of lime zest, and a squeeze of lime juice. 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.

3

Season chicken Season chicken breasts all over with salt, pepper, and remaining dukkah.

4

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and sear until dukkah is lightly browned but not burnt, 3-4 minutes per side. Remove from pan and transfer to a baking sheet. Roast in oven until no longer pink, 5-7 minutes. Set aside to rest.

5

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

6

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