Dukkah-Crusted Chicken with Roasted Sweet Potatoes and Snap Peas

Dukkah, a fragrant Egyptian blend of crushed nuts, spices and seeds, adds an irresistible crunch to chicken breasts. In this recipe, it does double duty: coating the chicken for a crispy crust and seasoning roasted sweet potatoes for extra depth. Paired with tender snap peas and a bright lime crema, this dish is a satisfying fusion of textures and flavors.

Perfect for a weeknight dinner, this gluten-free meal comes together in about 35 minutes. The chicken stays juicy while the dukkah forms a golden, nutty crust. Serve it all on a plate with a drizzle of citrus crema for a restaurant-quality finish at home.

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Ingredients

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

24 ounce Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon DukkahView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

12 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Peel and cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with half the dukkah, a drizzle of olive oil and a pinch of salt and pepper. Roast until tender and golden, 20-25 minutes, tossing halfway.
2. Zest and halve the lime. In a small bowl, mix sour cream, a pinch of lime zest and a squeeze of lime juice. Season with salt and pepper. Stir in 1 teaspoon water to thin to a drizzly consistency. Set aside.
3. Season chicken breasts all over with salt, pepper and the remaining dukkah.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and sear until the dukkah is lightly browned, 3-4 minutes per side. Transfer to a baking sheet and roast until cooked through, 5-7 minutes. Let rest.
5. While chicken roasts, heat another drizzle of olive oil in the same pan over medium heat. Add snap peas and cook, tossing, until tender and lightly browned, 4-5 minutes. Season with salt and pepper.
6. Divide sweet potatoes among plates. Top with chicken and snap peas. Drizzle with lime crema and serve.

Recipe Tips

FAQ

Can I use a different nut or seed blend instead of dukkah?

Yes, you can substitute with a mixture of crushed nuts (like pistachios or almonds), sesame seeds and spices such as cumin and coriander for a similar effect.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check your dukkah blend to ensure no added gluten.