Dukkah chicken and vegetable bake

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

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Serves: 1

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

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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

Instructions

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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

Protein 40 g

Total fat 30 g

Saturated fat 7 g

Carbohydrates 35 g

Sugar 14 g

Dietary fibre 15 g

Sodium 670 mg

Calcium 210 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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