HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSheet Pan Dukkah Chicken
Sheet Pan Dukkah Chicken

Sheet Pan Dukkah Chicken

with Carrots, Chickpeas and Lemony Kale

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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

Tags:QuickCalorie Smart
Allergens:Tree nutsSesame

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

370 mL


170 g


1 unit


2 tbsp

Dukkah Spice

(ContainsTree nuts, Sesame)

57 g



1 tsp

Garlic Salt

113 g

Kale, chopped

Not included in your delivery

2 tbsp


0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2594 kJ
Calories620 kcal
Fat25 g
Saturated Fat3 g
Carbohydrate50 g
Sugar7 g
Dietary Fiber15 g
Protein53 g
Cholesterol125 mg
Sodium1310 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

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.