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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 (650kcal or less)
Allergens:Tree Nut/NoixSesame/Sésame

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

370 mL

Chickpeas

170 g

Carrot

1 unit

Lemon

2 tbsp

Dukkah Spice

(ContainsTree Nut/Noix, Sesame/Sésame)

57 g

Hummus

(ContainsSesame/Sésame)

1 tsp

Garlic Salt

113 g

Kale, chopped

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories580 kcal
Fat25 g
Saturated Fat3 g
Carbohydrate45 g
Sugar7 g
Dietary Fiber13 g
Protein51 g
Cholesterol125 mg
Sodium1090 mg
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Zester
Peeler
Baking Sheet
Large Non-Stick Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.**

4

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.

5

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.

6

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