Chicken dukkah and vegetable bake
Nutrition per serving
Calories | 592 kcal |
Protein | 38.1 g |
Carbs | 40.4 g |
Fats | 22.6 g |
Saturated Fat | 4.5 g |
Monounsaturated Fat | 11.1 g |
Polyunsaturated Fat | 3.1 g |
Sugars | 12.1 g |
Fiber | 11.4 g |
Sodium | 770 mg |
Ingredients
Red Bell Pepper (capsicum) | |
Red Onion | |
Carrots, baby | |
Chicken Breast | |
Olive Oil | |
Feta Cheese (reduced fat) | |
Mixed Salad Leaves | |
Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained | |
Duqqa/Dukkah |
1. Prepare by preheating oven to 180 C (356 F) Cut the red onion into wedges. Thinly slice the red pepper. Peel and trim the carrots. Ensure chickpeas are rinsed and drained.
2. Add to a baking dish the red pepper, onion, carrots and chickpeas. Add on top the chicken breast and cover with olive oil and the dukkah.
3. Place in preheated oven and cook for 20 – 25 minutes, so that chicken is cooked.
4. Slice chicken and add on top of the vegetables on a plate. Add over crumbled feta and baby salad leaves.