Dukkah-crusted chicken, crunchy apple and iceberg salad
Savor the delightful flavors of our Dukkah-Crusted Chicken with a crunchy apple and iceberg salad. This recipe features tender chicken breasts coated in a flavorful mix of ground cumin, dried coriander, sesame seeds, and cashews. The accompanying fresh salad includes crisp lettuce, sweet apple slices, and vibrant red onion, tossed with a refreshing lemon-chive dressing. Perfectly balanced with a side of roasted potatoes and peas, this dish is nutritious and bursting with texture and taste. Ideal for a wholesome family dinner or a special occasion meal!
- 24 May 2024
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 17 Ingredients
Discover a flavor-packed, nutritious meal with our Dukkah-crusted chicken, paired with a crunchy apple and iceberg salad. This recipe blends aromatic spices, creamy yogurt, and fresh veggies to create a delightful dish that will impress your family and friends. Perfect for a wholesome dinner, this dish is both satisfying and easy to prepare.
Ingredients:
Instructions:
- In a food processor, combine 1 cup cashews, 1 tbsp ground cumin, 1 tsp dried coriander, 2 tbsp sesame seeds, and 1 tsp salt. Pulse until finely chopped but still with some texture. Transfer the dukkah mixture to a shallow dish.
- Place 1/2 cup all-purpose flour in a separate shallow dish.
- Pat dry the 1.50 lb chicken breasts and slice them horizontally if they are too thick, resulting in thinner cutlets.
- Coat each chicken piece first in the flour, then dip into the 2/3 cup Greek yogurt, and finally press into the dukkah mixture, ensuring each piece is well-coated.
- Preheat the oven to 375°F (190°C). Lightly spray a baking sheet with cooking spray.
- Arrange the dukkah-coated chicken breasts on the baking sheet. Lightly spray the tops with cooking spray to help with browning.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and golden brown.
- While the chicken is baking, peel and dice the 3 potatoes into bite-sized pieces. Boil in salted water for 10-15 minutes or until tender.
- In the last 3 minutes of boiling the potatoes, add the 1/2 cup peas. Drain well and set aside.
- In a large bowl, combine 4 cups lettuce, 1/3 cup spearmint, 1 apple julienned, and 1/2 red onion thinly sliced.
- In a small bowl, whisk together 2 tbsp lemon juice and 2 tbsp chopped chives.
- Drizzle the lemon and chive mixture over the salad and toss to combine.
- Plate the dukkah-crusted chicken alongside the potato and pea mixture.
- Serve with the crunchy apple and iceberg salad on the side.
- Optionally, garnish with additional chopped chives or a wedge of lemon for extra freshness.
Tips:
- To ensure your chicken is evenly coated, make sure to pat the chicken breasts dry before dipping them into the yogurt mixture.
- For an extra crispy crust, you can toast the dukkah mixture lightly in a pan before coating the chicken.
- Use a mandoline to thinly slice the apple and red onion for the salad to achieve a perfect crunch.
- Adding a squeeze of lemon juice to the salad right before serving will enhance the fresh flavors.
This Dukkah-crusted chicken with a crunchy apple and iceberg salad is a delightful balance of flavors and textures. It's a wholesome meal that's not only delicious but also nutritious. Follow our simple tips for the best results, and enjoy this delightful dish with your loved ones. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 590 grams |
| Energy | |
| Calories 750kcal | 30% |
| Protein | |
| Protein 60g | 38% |
| Carbohydrates | |
| Carbohydrates 70g | 19% |
| Fiber 9g | 25% |
| Sugar 12g | 12% |
| Fat | |
| Fat 30g | 35% |
| Saturated 6g | 21% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 330ug | 37% |
| Choline 210mg | 38% |
| Vitamin B1 0.62mg | 52% |
| Vitamin B2 0.67mg | 52% |
| Vitamin B3 20mg | 126% |
| Vitamin B6 2.15mg | 126% |
| Vitamin B9 130ug | 33% |
| Vitamin B12 0.66ug | 27% |
| Vitamin C 55mg | 60% |
| Vitamin E 1.85mg | 12% |
| Vitamin K 150ug | 124% |
| Minerals | |
| Calcium, Ca 190mg | 14% |
| Copper, Cu 1.33mg | 0% |
| Iron, Fe 9mg | 81% |
| Magnesium, Mg 260mg | 62% |
| Phosphorus, P 830mg | 67% |
| Potassium, K 1950mg | 57% |
| Selenium, Se 55ug | 99% |
| Sodium, Na 630mg | 42% |
| Zinc, Zn 5mg | 47% |
| Water | |
| Water 420g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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