Dukkah Chicken

Ingredients

• 1 free-range chicken breast
• 2 tbsp dukkah
• 200g sweet potato (unpeeled), chopped into 1cm chunks
• 1 zucchini, chopped into 2cm chunks
• 1 red onion, sliced into 1cm wedges
• 1 red capsicum, chopped into 2cm chunks
• 1 bunch parsley, leaves picked
• 1/2 lemon, sliced into wedges
• 25g fetta cheese
• Olive oil, salt and pepper

Steps

1. Preheat oven to 220°C/200°C fan-forced. Chop sweet potato into 1cm chunks, zucchini into 2cm chunks, red onion into 1cm wedges, red capsicum into 2cm chunks. Pick parsley leaves. Slice lemon into wedges.
2. Place sweet potato, zucchini, red onion, and red capsicum on a lined baking tray. Drizzle with olive oil, season with salt and pepper, toss to coat. Roast 20 minutes until tender and golden.
3. While veggies roast, toss chicken breast and dukkah together until lightly coated. Heat olive oil in a large frying pan over medium-high. Cook chicken 2 minutes each side until golden.
4. In the last 10-12 minutes of vegetable cooking time, transfer chicken onto the tray with the veggies and finish in the oven.
5. Remove everything from oven. Transfer roasted veggies to a bowl, crumble in fetta, add parsley, and toss to combine.
6. Divide dukkah chicken and roast vegetable-fetta medley between plates. Serve lemon wedges on the side.