Dukkah-roasted chicken with fennel and quinoa salad
- 2 tablespoons lemon juice
- 2 cloves garlic, crushed
- 1 tablespoon olive oil
- ¼ cup dukkah (see tip)
- spray oil
- 4 x 150g chicken breast fillets
- 250g truss cherry tomatoes (see tip)
- lemon wedges, to serve
- Fennel and quinoa salad
- 1 cup quinoa
- 1 bulb fennel, trimmed, very finely sliced
- 2 spring onions, thinly sliced
- 4 cups mesclun leaves
- ¼ cup toasted pine nuts
- cracked black pepper
- 1 tablespoon olive oil blended with 2 tablespoons lemon juice
- Preheat oven to 200°C. In a small bowl, combine lemon juice, garlic, oil and dukkah. Line a large baking tray with baking paper. Place chicken on tray and coat with dukkah mixture. Roast for 10 minutes.
- Spray tomatoes with olive oil and place on tray with chicken. Roast for 10–12 minutes, or until chicken is just cooked through and tomatoes are very tender.
- While tomatoes and chicken are cooking, cook quinoa according to packet directions. Place in a large bowl and fluff grains with a fork. Add fennel, spring onions, mesclun and pine nuts. Season with cracked black pepper and drizzle with olive oil and lemon juice. Toss to combine.
- Slice the dukkah-roasted chicken and serve with tomatoes, salad and lemon wedges.
Make it low FODMAP: Check dukkah does not contain onion or garlic powder. Swap garlic for garlic-infused oil, or omit.
Dukkah is an Egyptian spice mix that often includes dried herbs, nuts or seeds. It has a nutty, fragrant taste. It is available from some main supermarkets, or try specialty food stores.
If you can’t find truss cherry tomatoes, use regular or canned cherry tomatoes.
Nutrition Info (per serve)
Total fat 21g
–Saturated fat 4g
Dietary fibre 8g
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