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)
- oil spray
- 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.
Nutrition Info (per serve)
Total fat 21g
–Saturated fat 4g
Dietary fibre 8g
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.
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