Dukkah-Crusted Chicken with Roasted Sweet Potatoes and Snap Peas

This dukkah-crusted chicken dinner brings together golden pan-seared chicken, tender roasted sweet potatoes and crisp-tender sugar snap peas.

A quick lime sour cream sauce adds a cool, tangy finish that balances the warm spices and nutty crunch of the dukkah.

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Ingredients

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

12 ounce Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon DukkahView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Wash and dry the produce. Cut the sweet potatoes into ½-inch cubes. On a baking sheet, toss them with half the dukkah, a drizzle of olive oil and a pinch each of salt and pepper. Roast until tender and the dukkah is golden, 20 to 25 minutes, tossing halfway through.
2. Zest and halve the lime. In a small bowl, stir together the sour cream, a pinch of lime zest, a squeeze of lime juice and a pinch each of salt and pepper. Add 1 teaspoon water and stir until the sauce is thin enough to drizzle, adding a little more water if needed.
3. Place one chicken breast on a cutting board and hold it steady with one hand. Slice horizontally about three-quarters of the way through, stopping before cutting it in half. Open it like a book. Cover with plastic wrap and pound to ½-inch thickness with a mallet or heavy pan. Repeat with the remaining chicken. Season 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 the chicken and cook until the center is no longer pink and the dukkah coating is browned but not burnt, 3 to 4 minutes per side. Transfer to a plate and let rest.
5. In the same pan, heat another drizzle of olive oil over medium heat. Add the sugar snap peas and cook, tossing, until tender and lightly browned, 4 to 5 minutes. Season with salt and pepper.
6. Divide the roasted sweet potatoes between plates. Add the dukkah-crusted chicken and snap peas, then drizzle with the lime sour cream.

Recipe Tips

FAQ

What is dukkah?

Dukkah is an Egyptian-style mixture of crushed nuts, seeds and spices. In this recipe, it adds both seasoning and a crisp, textured coating.

How do I keep the dukkah from burning?

Cook the chicken over medium-high heat for 3 to 4 minutes per side and watch the coating closely. It should turn browned and fragrant, not dark or scorched.

Can I make the lime sour cream thinner?

Yes. Start with 1 teaspoon of water, then add a splash more if needed until the sauce has a drizzly consistency.

Does this recipe contain allergens?

Yes. The dukkah contains tree nuts and the sour cream contains milk.