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Dukkah Crusted Chicken

Dukkah Crusted Chicken

with Feta and Roasted Veggies

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The Egyptian blend of dukkah is no ordinary spice mix, which is exactly why it’s the showstopper in tonight’s recipe. A crunchy, subtle mix of roasted hazelnut, sesame and thyme, we’ve used dukkah to crust tonight’s roasted chicken which works beautifully with creamy feta, lemony courgette and smoky roasted vegetables. If you’re looking for a quick fix dinner with big flavours, this is the one!

Tags:No Gluten Containing Ingredients

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Small Sweet Potato

1 unit(s)

Red Onion

1 unit(s)

Red Pepper

1 unit(s)


1 bunch(es)

Flat Leaf Parsley

1 block(s)

Feta Cheese


2 tbsp

Dukkah Mix

(ContainsNuts, Celery, Sesame, Peanuts)

1 tbsp

Olive Oil for the Chicken

2 unit(s)

Chicken Breast

1 unit(s)


15 grams


2 tbsp

Olive Oil for the dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Energy (kcal)787 kcal
Fat45.0 g
of which saturates13.0 g
Carbohydrate44 g
of which sugars25.0 g
Protein55 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Large Bowl
Frying Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the sweet potato (no need to peel!) into 2cm cubes. Halve, peel and chop each red onion into four wedges. Halve, then remove the core from the red pepper and chop into 2cm chunks. Remove the ends from the courgette and slice into 1cm thick rounds. Roughly chop the parsley (stalks and all) and crumble the feta cheese.


Place the sweet potato, pepper and onion on a lined baking tray, drizzle over some oil and a pinch of salt and pepper. Turn to coat in the seasoning, then roast on the top shelf of your oven until the veggies are soft and slightly caramelised, 30 mins. Turn halfway through cooking.


Put half the dukkah spice mix in a large bowl with the olive oil (amount specified in the ingredient list). Toss the chicken in the dukkah mix until each breast is nicely coated. Season with salt and pepper. TIP: Remember to wash your hands after handling raw meat!


Heat a frying pan over medium-high heat (no oil). Lay in the chicken and cook until browned, 2 mins on each side. TIP: Make sure the pan isn't so smoking hot that you burn the dukkah! Transfer to another baking tray. When the veggies have been cooking for 15 mins, put the chicken on the middle shelf of your oven to cook for the remaining 15 mins. TIP: The chicken is cooked when it is no longer pink in the middle.


Meanwhile, squeeze the lemon juice into a small bowl, stir in the honey, remaining dukkah and the olive oil (amount specified in the ingredient list). Dressing made! Wash the frying pan that you used for the chicken and put on high heat. When the pan is hot, add the courgette slices (no oil). Cook until lightly charred, 3-4 mins on each side. When charred, transfer to a plate and season with salt and pepper.


When the chicken is cooked, remove from the oven and rest on a chopping board for a couple of minutes. Add the courgette to the veggie tray in your oven and heat through while the chicken rests , 2-3 mins. Once rested, cut the chicken into 2cm thick slices. Serve the veggies on plates, sprinkle the parsley and feta over and top with the chicken slices. Finish with the lemony dressing. Enjoy!