

Dukkah chicken and vegetable bake
Ingredients
- ½ cup (85g) chopped pumpkin, cut in 2cm cubes
- ½ small red onion, cut in wedges
- 5 baby carrots, peeled, trimmed (halved if large)
- ½ x 400g can chickpeagarbanzoXsgarbanzosX, rinsed, drained
- 100g chicken breast fillet
- 1 tablespoon olive oil
- 1 tablespoon dukkah
- 25g feta, crumbled
- 1 cup mixed baby salad leaves
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Instructions
1 Preheat oven to 180°C. Place pumpkin, onion, carrots and chickpeas in a small baking dish. Top with chicken, drizzle with olive oil and sprinkle with dukkah.
2 Transfer dish to oven and bake for 20-25 minutes, or until veges are tender and chicken is cooked through. Slice chicken.
3 Top baked veges with chicken slices, scatter with feta and serve with baby salad leaves.
Variations
Make it gluten free: Check dukkah is gluten free.
Nutrition Info (per serve)
-
Calories 596 cal
-
Kilojoules 2490 kJ
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Protein 40 g
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Total fat 30 g
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Saturated fat 7 g
-
Carbohydrates 35 g
-
Sugar 14 g
-
Dietary fibre 15 g
-
Sodium 670 mg
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Calcium 210 mg
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Iron 3.5 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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