Cooking Made Easy: Part Two

Ready for a new meal this week? We’ve got: Do the Dukkah Chicken!

This box included: 2 chicken breasts, a sweet potato, dukkah, lime, sour cream, and snap peas. Prep time is 30 minutes and the meal is 510 calories per serving.


Step 1: Preheat the oven, wash produce, roast sweet potato

Preheat the oven to 400 degrees. Cut sweet potato into ½-inch cubes. Toss on a baking sheet with half the dukkah. Drizzle olive oil with a pinch of salt and pepper. Roast in oven until sweet potato is tender and dukkah is golden brown (20-25 minutes).



Step 2: Make citrus crema

Zest and halve lime. Mix sour cream, lime zest, and lime juice in a bowl. Season with salt and pepper. Stir in a teaspoon of water.



Step 3: Butterfly chicken

With your hand on top of one chicken breast, cut ¾ of the way through, parallel to the cutting board, stopping before you slice it completely. Open up chicken like a book, cover with plastic wrap, and pound with a mallet or heavy pan until ½ inch thick. Repeat with other breast. Season with salt, pepper, and remaining dukkah.



Step 4: Sear chicken

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center and dukkah is browned (3-4 minutes per side). Remove from pan and set aside.

Step 5: Cook snap peas

Heat another drizzle of olive oil in same pan over medium heat. Add snap peas and toss until tender and lightly browned (4-5 minutes). Season with salt and pepper.

Step 6: Plate and serve

Divide between plates.


This one was delicious, as well! I’m personally not a huge fan of sweet potatoes, but we ended up putting a lot of the seasoning on it. The citrus crema was very good, but one note may be not to add too much lime.

Try it yourself!



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