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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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

370 mL


170 g


1 unit


2 tbsp

Dukkah Spice

(ContainsTree Nut/Noix, Sesame/Sésame)

57 g



1 tsp

Garlic Salt

113 g

Kale, chopped

Not included in your delivery

2 tbsp


0.13 tsp


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
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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.**


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.


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.


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