Walnut-Crusted Chicken

Walnut-Crusted Chicken

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, June 11, 2017.
Order Now
Order Now

With spice-roasted beetroot, carrot and kale

Ingredients

SPICE-ROASTED BEETROOT, CARROT AND KALE

  • 1 beetroot, scrubbed and diced 1cm
  • 1 carrot, diced 1cm
  • 1½ teaspoons roast vegetable spice mix
  • ½ teaspoon oil, for roasting (or use spray oil)
  • ¼ teaspoon salt
  • ½ head broccoli, cut into small florets
  • ½ bag baby kale leaves

WALNUT-CRUSTED CHICKEN

  • 300g chicken breast steaks
  • 1 teaspoon Dijon mustard
  • ½ pack walnuts, finely chopped

TO SERVE

  • 75g hummus

Steps

  1. oven to 220°C. Line two oven trays with baking paper.
  2. Toss beetroot, carrot and roast vegetable spice mix with oil and salt on first prepared tray. Season with pepper and roast for about 20 minutes, until tender. Turn once during cooking. When 10 minutes cook time remains, toss through broccoli and continue to roast, until 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 beetroot, carrot 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 1556 kj
372 kcal
Protein 42.7g
Carbohydrate 16.3g
Fat 14.8g