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)
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Drain and rinse chickpeas. 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.
Toss chickpeas with carrots, 3/4 tsp garlic salt and 1 tbsp oil (dbl both for 4 ppl) on a baking sheet. Season with pepper. Roast in the bottom of the oven, stirring halfway through cooking, 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 Dukkah Spice on all sides. Heat a large non-stick pan over medium-high heat. When hot, add chicken. Sear, until chicken is golden-brown, 1-2 min per side. Transfer another baking sheet. Bake in the middle of the oven, until chicken is cooked through, 10-12 min.**
While the chicken cooks, heat the same pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then kale and remaining garlic salt. Cook, stirring often, until tender. Remove pan from heat, then stir in half the lemon zest and half the lemon juice. Season with pepper.
Stir together hummus, remaining lemon zest, remaining lemon juice and 2 tbsp water (dbl for 4 ppl) in a small bowl. Season with salt and pepper.
Thinly slice chicken. Divide chicken, chickpeas, carrots and kale between plates. Spoon hummus over chicken. Squeeze over a lemon wedge, if desired.