Dukkah-Crusted Chicken
with Sweet Potatoes and Snap Peas
Dukkah (pronounced DOO-kah) is a great way to bring the crunch. The Egyptian blend of crushed nuts, spices, and seeds is fine enough to sprinkle on like a seasoning, but it also has enough rugged texture to keep it satisfyingly crisp. Here, it’s used two ways: to add a coating to butterflied chicken breasts and to bring an extra dash of flavor to roasted sweet potatoes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Chicken Breasts
24 ounce
Sweet Potatoes
2 tablespoon
Dukkah
(Contains Tree Nuts)
2 unit
Lime
12 ounce
Sugar Snap Peas
8 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
2 tablespoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 400 degrees. Peel and cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with half the dukkah, a large drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until sweet potatoes are tender and dukkah is golden brown, 20-25 minutes, tossing halfway through.
Zest and halve lime. In a small bowl, mix sour cream, a pinch of lime zest, and a squeeze of lime juice. Season with salt and pepper. Stir in 1 tsp water to thin. TIP: Add a splash more water if crema still seems thick—it should have a drizzly, saucy consistency.
Season chicken Season chicken breasts all over with salt, pepper, and remaining dukkah.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and sear until dukkah is lightly browned but not burnt, 3-4 minutes per side. Remove from pan and transfer to a baking sheet. Roast in oven until no longer pink, 5-7 minutes. Set aside to rest.
While chicken roasts, heat another large drizzle of olive oil in same pan over medium heat. Add snap peas and toss until tender and lightly browned, 4-5 minutes. Season with salt and pepper.
Divide sweet potatoes between plates, then top with chicken and snap peas. Drizzle with citrus crema and serve.
