Chicken breast with a nutty crust
A coating of finely chopped walnuts adds a delicious finishing flourish to roasted chicken breast. Give it a try.
❚ teaspoon whole fennel seeds ❚ teaspoon whole coriander seeds
❚ 300g skinless, boneless chicken breasts
❚ 1 teaspoon Dijon mustard
❚ 11⁄ tablespoons finely chopped walnuts
❚ 75g plain hummus (store-bought)
Preheat oven to 220 degrees Celsius. Line two oven trays with baking paper. 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. With 10 minutes’ cook time remaining, toss through broccoli and roast, until tender.
Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Place on second prepared tray and season with salt and pepper. Brush lightly with mustard and evenly coat with walnuts.
Bake chicken (on oven rack below vegetables) for 6-8 minutes (depending on thickness), until chicken is cooked through. Remove tray from oven and set chicken aside to rest for 2-3 minutes.
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.
To serve, 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.
Walnut-crusted chicken with spice roasted beetroot, carrot & kale from My Food Bag’s Fresh Start menu.