Pan-Seared Dukkah Chicken with Cauliflower Tabbouleh & Hummus

Pan-Seared Dukkah Chicken with Cauliflower Tabbouleh & Hummus

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start Choice (4 Nights For 1) on Sunday, January 12, 2025.
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Dukkah-coated chicken breasts, cooked to perfection and served over cauliflower tabbouleh with creamy yoghurt and hummus made by our friends at Turkish kitchen—this is one delicious dinner.

Ingredients

Tabbouleh

  • 1/4 can chickpeas, drained & rinsed
  • 100g diced cauliflower
  • 1/4 tsp oil
  • 1/8 tsp salt
  • 1/2 carrot, grated
  • 25g baby spinach, roughly chopped
  • 1/2 spring onion, thinly sliced
  • 1/2 tsp white wine vinegar

Chicken

  • 150g free range chicken breast, cut into steaks
  • 1/4 pack dukkah
  • 1/2 tsp oil

Hummus Dressing

  • 25g hummus
  • 25g yoghurt

To Serve

  • 1/2 bunch mint

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Drain and rinse chickpeas. On 1-2 lined oven trays, toss diced cauli and chickpeas together with oil and salt measure. Spread into a single layer and roast in oven for 20-25 minutes, until tender. Meanwhile, grate carrot, roughly chop spinach and thinly slice spring onion. Set aside.
  3. Pat chicken dry and cut into steaks by placing your hand flat on top of chicken and slicing through horizontally. Season lightly with salt and coat in measure of spices.
  4. Heat oil in a frypan on medium-high heat. Cook chicken for 4-5 minutes each side (depending on thickness), or until cooked through. Rest, covered, before slicing thinly.
  5. In a bowl, combine hummus and yoghurt. Season to taste with salt and pepper and set aside to serve.
  6. Toss carrot, spinach, spring onion and vinegar through cooked cauli and chickpeas. Season to taste with salt and pepper.
  7. Swirl hummus dressing onto plates and top with tabbouleh, chicken and mint leaves.

Nutritional Information

Energy 1865 kj
446 kcal
Protein 43.0g
Carbohydrate 20.1g
Fat 19.2g