A feast for the eyes and the tastebuds, this colourful confetti of roasted vegetables is sure to put you in a good mood. Such a delicious concoction needs an equally bold buddy, and what better than the fragrant dukkah spice blend to really liven up the party?
400 g sweet potato
1 red onion
1 parsley bunch
1 free-range chicken breast
1/2 block of fetta cheese
1 red capsicum
1 Sachet Dukkah
Preheat the oven to 220°C/200°C fan-forced. Chop the sweet potato (unpeeled) into 1 cm chunks. TIP: Chopping the sweet potato small speeds up the cooking time. Chop the zucchini into 2 cm chunks. Slice the red onion into 1 cm thick wedges. Cut the red capsicum into 2 cm chunks. Pick the parsley leaves. Slice the lemon into wedges.
Place the sweet potato, zucchini, red onion and red capsicum on the oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and place in the oven to cook for 20 minutes, or until the vegetables are tender and golden.
While the veggies are roasting, place the free-range chicken breast and the dukkah in a medium bowl and toss until the chicken is lightly coated. Heat a drizzle of olive oil in a large frying pan over medium-high heat. Add the dukkah crusted chicken and cook for 2 minutes on each side, or until golden (the chicken will finish cooking in step 4).
In the last 10-12 minutes of vegetable cooking time, transfer the chicken breast onto the tray with the veggies and place in the oven to cook through. TIP: The chicken is cooked when it is no longer pink inside. TIP: If the chicken doesn't fit on the oven tray, place on a second oven tray lined with baking paper.
Remove the veggies and the chicken from the oven. Transfer the roasted veggies into a medium bowl, crumble in the fetta and add the parsley. Toss to combine.
Divide the dukkah crusted chicken and the herb and fetta roast veggie toss between plates. Serve the lemon wedges on the side to squeeze over just prior to serving.