Lemon Dukkah Chicken Served on a Bed of Lentils, Capsicum and Corn

Lemon Dukkah Chicken 1

Happy Monday, everyone! Hope y’all had a lovely weekend and that your brand new week is starting out awesome 🙂

Today I thought I’d share a new dish I experimented with last week – lemon dukkah chicken on a bed of lentils, capsicum and corn! It turned out absolutely yum – the dusky, tangy taste of dukkah paired perfectly with fresh citrus-y lemons plucked straight off the tree in our yard. I’m loving that our crop of lemons is just about ripe and ready to go this year and I’m determined to make the most of them!

Baking chicken breasts is something I haven’t tried before and it’s so easy, I can’t believe I waited this long! The meat was so moist and juicy, I’m definitely going to be doing this a lot more in the future.

Side note: is it baking or roasting a chicken? For some reason, I notice people seem to identify putting an entire chicken into the oven as ‘roasting’, but when it comes to just putting it a few separate pieces, like the breasts or wings or thighs, it’s ‘baking’. And that’s how I usually end up referring to it as well! Which term do you prefer?

With the chicken out of the way, I turned my attention to the fillers of the meal. J isn’t the biggest fan of lentils so I don’t cook that often. But I decided since we’ve been so sick, it’s time we had something other than carb-heavy rice and pasta (our usual go-tos when we’re in a hurry or feeling lazy). Lentils was a perfect compromise (besides, I didn’t tell him we were having lentils until it was dinnertime). He still ate them anyway! Brown lentils can often look boring but this time round, paired with bright yellow corn and velvety red capsicum, the colours of our dinner dish really popped.  So delish!

Lemon Dukkah Chicken Served on a Bed of Lentils, Capsicum and Corn (recipe makes 2 servings)

Lemon Dukkah Chicken 2

Ingredients:

Juice of 2 lemons
2 chicken breasts
1 can of lentils, drained
1 can of corn, drained
1 red capsicum, diced (or any other colour, it doesn’t really matter! I just chose red mainly for the aesthetic 😛 )
3 teaspoons of dukkah
2 tablespoons of olive oil
A dash of paprika
Parsley (optional – for garnish)

Directions:

Preheat oven to 180 Celsius degrees (about 356 Fahrenheits). Pour the juice of about 1 and a half lemons into a medium bowl, reserving the other half of a lemon for the lentils. Add the olive oil and about 2 and a half teaspoons of dukkah, mix well.

Prep a tray with a large piece of foil, big enough to fold around your chicken breasts. Spray foil with cooking spray. Wash and pat dry chicken breasts; dip each breast in your mixture of lemon juice, olive oil and dukkah, ensuring it is coated well on either side. place the breasts side by side on the foil and pour the remnants of the mixture over the breasts. Fold the foil around the breasts until securely wrapped and pop the tray into the oven. Roast for about 30 – 40 minutes or until chicken is cooked through.

While the chicken is cooking, heat a little oil in a frying pan. Turn the heat down to medium and add the lentils, corn and capsicum. Mix in the remaining juice of half a lemon, half a teaspoon of dukkah and dash of paprika. Cook for a minute or two before removing from pan and adding to serving plates. Garnish with a sprig of parsley and enjoy!

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