Dukkah adds spicy flavour to this chicken dinner, while apple and iceberg salad bring freshness to the plate.
Ingredients
- 1 cup raw cashews
- 1 tablespoon cumin seeds
- 2 teaspoons ground coriander
- 2 tablespoons sesame seeds
- 1 teaspoon sea salt
- 1/2 cup plain flour
- 2/3 cup Tamar Valley Greek Style Yoghurt
- 4 (150g each) chicken breast fillets
- Olive oil cooking spray
- 500g baby potatoes, quartered
- 3/4 cup frozen peas
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh chives
- 1 iceberg lettuce, cut into wedges
- 1/3 cup fresh mint leaves
- 1 red apple, cored, cut into thin wedges
- 1/2 red onion, thinly sliced
Method
- Step 1Preheat oven to 230C/210C fan-forced. Line a large baking tray with baking paper.
- Step 2Place cashews in a small food processor. Pulse until finely chopped. Transfer to a large bowl. Add cumin, coriander, sesame seeds and sea salt. Mix well to combine (see note).
- Step 3Place flour on a large plate. Season with salt and pepper. Combine 1/2 the yoghurt and 2 tablespoons water in a bowl. Working with 1 piece at a time, toss chicken in flour, shaking off excess. Dip in yoghurt mixture, allowing excess to drain. Transfer to prepared tray. Sprinkle with nut mixture, pressing to secure. Spray liberally with oil.
- Step 4Bake for 20 minutes until chicken is golden and cooked through.
- Step 5Meanwhile, cook potato in a medium saucepan of boiling water for 10 minutes or until tender, adding peas during the last 2 minutes of cooking time. Drain. Rinse under cold water. Drain.
- Step 6Combine remaining yoghurt, lemon juice and chives in a small jug to make a dressing. Season with salt and pepper. Slice chicken. Place potato, peas, chicken, lettuce, mint, apple and onion on a serving platter. Drizzle with dressing. Serve.
- Low carb
- Lower gi
Nutrition
2852 kj
Energy
29.3g
Fat Total
6.8g
Saturated Fat
9g
Fibre
51.6g
Protein
97mg
Cholesterol
689mg
Sodium
46.5g
Carbs (total)
All nutrition values are per serve
Notes
To save time, use a prepared dukkah mixture. They’re available in the herb and spice aisle of supermarkets and gourmet delis.
- Author: Kate Murdoch
- Image credit: Craig Wall & Guy Bailey
- Publication: Super Food Ideas
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