Sheet Pan Dukkah Chicken
with Carrots, Chickpeas and Lemony Kale
Exotic Dukkah spice combines nuts, spices and herbs to create a delicious crust on tender chicken in tonight's one-pan wonder. Lemony kale adds both bright and healthy notes for those of you keeping count!
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
370 mL
Chickpeas
170 g
Carrot
1 unit
Lemon
2 tbsp
Dukkah Spice
(Contains Tree nuts, Sesame)
57 g
Hummus
(Contains Sesame)
1 tsp
Garlic Salt
113 g
Kale, chopped
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Drain and rinse chickpeas. Peel, then cut carrot in half lengthwise, then into 1/2-inch half-moons. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Add chickpeas, carrots, 1/2 tsp garlic salt and 1 tbsp oil (dbl both for 4 ppl) to a baking sheet. Season with pepper, then toss to coat. Roast in the bottom of the oven, stirring halfway through cooking, until carrots are tender and chickpeas are golden-brown, 22-24 min.
While veggies roast, pat chicken dry with paper towels. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over chicken, then sprinkle with Dukkah Spice. Heat a large non-stick pan over medium-high heat. When hot, add chicken. Sear, until golden-brown, 1-2 min per side. Transfer chicken to another baking sheet. Bake in the middle of the oven, until cooked through, 10-12 min.**
While the chicken cooks, heat the same pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then kale and 1/4 garlic salt (dbl for 4 ppl). Cook, stirring often, until tender. Remove pan from heat, then stir in half the lemon zest and half the lemon juice. Season with pepper.
Stir together hummus, remaining lemon zest, remaining lemon juice, remaining garlic salt and 2 tbsp water (dbl for 4 ppl) in a small bowl. Season with pepper.
Thinly slice chicken. Divide chicken, roasted veggies and kale between plates. Spoon lemony hummus over chicken. Squeeze over a lemon wedge, if desired.
