Walnut-Crusted Chicken

Walnut-Crusted Chicken

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, June 11, 2017.
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With spice-roasted beetroot, carrot and kale

Ingredients

SPICE-ROASTED BEETROOT, CARROT AND KALE

  • 2 beetroot, scrubbed and diced 1cm
  • 2 carrots, diced 1cm
  • 1 tablespoon roast vegetable spice mix
  • 1 teaspoon oil, for roasting (or use spray oil)
  • ½ teaspoon salt
  • 1 courgette, sliced into 1cm-thick rounds
  • ½ bag baby kale leaves

WALNUT-CRUSTED CHICKEN

  • 600g chicken breast steaks
  • 2 teaspoons Dijon mustard
  • 25g walnuts, finely chopped

TO SERVE

  • 150g hummus

Steps

  1. oven to 220°C. Line two oven trays with baking paper.
  2. Toss beetroot, carrots and roast vegetable spice mix with oil and salt on first prepared tray. Season with pepper and roast for 10 minutes. After 10 minutes, toss through courgette and roast for a further 10 minutes, until vegetables are tender.
  3. Pat chicken dry with paper towels, place on second prepared tray and season with salt and pepper. Brush lightly with mustard and evenly coat with walnuts.
  4. Bake chicken (on rack below vegetables), for 6–8 minutes (depending on thickness), or until chicken is cooked through. Remove tray from oven and set chicken aside to rest for 2–3 minutes.
  5. When vegetables have finished cooking, remove tray from oven and toss through baby kale. Return to oven to wilt for 1–2 minutes. Slice chicken thickly, if desired.
  6. divide spice-roasted vegetables and kale between plates. Top with walnut-crusted chicken and a dollop of hummus. Drizzle over any resting juices from chicken, if desired.

Nutritional Information

Energy 1528 kj
365 kcal
Protein 41.1g
Carbohydrate 16.1g
Fat 14.7g