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Sheet Pan Dukkah Chicken
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Sheet Pan Dukkah Chicken

Sheet Pan Dukkah Chicken

with Carrots, Chickpeas and Lemony Kale

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

Calorie Smart
Tree nuts

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

Preparation Time30 minutes


serving amount

2 unit

Chicken Breasts

370 mL


170 g


1 unit


2 tbsp

Dukkah Spice

(Contains Tree nuts, Sesame)

57 g


(Contains Sesame)

1 tsp

Garlic Salt

113 g

Kale, chopped

Not included in your delivery

2 tbsp


0.13 tsp



Nutrition Values

Calories580 kcal
Fat25 g
Saturated Fat3 g
Carbohydrate45 g
Sugar7 g
Dietary Fiber13 g
Protein51 g
Cholesterol125 mg
Sodium1090 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.


Baking Sheet
Large Non-Stick Pan
Paper Towel
Small Bowl



Before starting, preheat the oven to 450°F. Wash and dry all produce.

Drain and rinse chickpeas. 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.

Roast veggies

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. Roast in the bottom of the oven, stirring halfway through cooking, until carrots are tender and chickpeas are golden-brown, 22-24 min.

Cook chicken

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.**

Cook kale

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 1/4 garlic salt (dbl for 4 ppl). Cook, stirring often, until tender. Remove pan from heat, then stir in half the lemon zest and half the lemon juice. Season with pepper.

Mix lemony hummus

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.

Finish and serve

Thinly slice chicken. Divide chicken, roasted veggies and kale between plates. Spoon lemony hummus over chicken. Squeeze over a lemon wedge, if desired.

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