Exotic Dukkah spice combines nuts, spices and herbs to create a delicious crust on tender chicken in tonight's one-pan wonder. Lemony kale adds both bright and healthy notes for those of you keeping count!
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Dukkah Spice(ContainsTree Nut/Noix, Sesame/Sésame)
Before starting, preheat the oven to 450°F.Wash and dry all produce. Drain and rinse chickpeas, then pat dry with paper towels. Peel, then cut carrot in half lengthwise, then into 1/2-inch half-moons. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Add chickpeas, carrots, 1/2 tsp garlic salt and 1 tbsp oil (dbl both for 4 ppl) to a baking sheet. Season with pepper, then toss to coat. Loosely cover chickpeas and carrots with foil. Roast in the bottom of the oven, stirring halfway through, until carrots are tender and chickpeas are golden-brown, 22-24 min.
While veggies roast, pat chicken dry with paper towels. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over chicken, then sprinkle with Dukkah Spice. Heat a large non-stick pan over medium-high heat. When hot, add chicken. Sear until golden-brown, 1-2 min per side. Transfer chicken to another baking sheet. Bake in the middle of the oven until cooked through, 10-12 min.**
While chicken bakes, add half the lemon zest, half the lemon juice, 1/4 tsp garlic salt and 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with pepper, then whisk to combine. Add kale, then toss to coat.
Stir together hummus, remaining lemon zest, remaining lemon juice, remaining garlic salt and 2 tbsp water (dbl for 4 ppl) in a small bowl. Season with pepper.
Thinly slice chicken. Divide chicken, roasted veggies and kale salad between plates. Spoon lemony hummus over chicken. Squeeze over a lemon wedge, if desired.