Dukkah Chicken and Roasted Carrots


No compromises here with a delicious and easy to cook meal that ticks all the boxes for flavour.  Sweet, savoury, a little crunch and a touch of freshness. Yum!


  • 1 bunch baby carrots, trimmed and halved
  • 2 tbsp extra virgin olive oil
  • 2 tsp finely grated lemon rind
  • 1⁄4 cup Egyptian Dukkah
  • 4 small chicken breasts
  • 1 baby red cos lettuce heart, leaves separated
  • 60g baby rocket
  • 1/3 cup fresh mint leaves
  • 1/3 cup fresh flat-leaf parsley leaves
  • 100g feta, crumbled

Honey Dressing

  • 2 tbsp honey
  • 1 tbsp red wine vinegar
  • 1 tbsp extra virgin olive oil


  1. Preheat oven to 200C/180C fan-forced.
  2. Place carrots in a small baking paper-lined roasting pan. Drizzle with 2 teaspoons olive oil. Season with salt and pepper.
  3. Combine lemon rind, dukkah and remaining oil in a small bowl.
  4. Rub all over chicken and place chicken in a separate baking paper-lined roasting pan.
  5. Roast chicken and carrots for 25 minutes or until chicken is cooked through and carrots are tender. Slice chicken.
  6. Meanwhile, make Honey dressing: Whisk honey, vinegar and oil in a bowl.
  7. Arrange lettuce, rocket, carrot, mint, parsley and fetta on serving plates. Drizzle with dressing. Top with sliced chicken.
  8. Serve and enjoy!


Credit to Taste for recipe