Dukkah-Roasted Chicken
with Sweet Potatoes, Snap Peas, and Citrus Sour Cream
We’ve fallen in love with dukkah—an Egyptian spice blend containing crushed hazelnuts, sesame seeds, cumin and coriander. Dukkah gives this simple pan-seared chicken meal a major upgrade!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breasts
340 g
Sweet Potato, cubes
(Contains Sulphites)
227 g
Sugar Snap Peas, trimmed
3 tbsp
Dukkah Spice
(Contains Tree nuts, Sesame)
⅓ cup
Sour Cream
(Contains Milk)
1 unit
Lime
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Instructions
Preheat your oven to 425°F. (To roast the sweet potatoes and chicken.) Start prepping when your oven comes up to temperature!
Prep and roast the sweet potatoes: Wash and dry all produce. Toss the sweet potatoes on a baking sheet with half the dukkah spice and a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden brown, 25-28 min.
Cook the chicken: Meanwhile, sprinkle the chicken with remaining dukkah. Season with salt and pepper. Arrange on a second baking sheet and bake in the centre of the oven until the chicken is cooked through, 20-25 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)
Make the citrus sour cream: Meanwhile, zest, then halve the lime(s). In a small bowl, mix the sour cream, lime zest, and 1 tbsp lime juice (double for 4 people.) (TIP: If you like it tangy-er, squeeze in a bit more lime juice!) Season with salt and pepper.
Cook the snap peas: Heat a large pan over medium-high heat. Add a drizzle of oil, then the snap peas. Cook, tossing, until crisp-tender, 3-4 min. Season with salt and pepper.
Finish and serve: Serve the chicken on a bed of roasted sweet potatoes and snap peas. Dollop with the citrus sour cream. Enjoy!
