Dukkah-Crusted Chicken with Roasted Broccoli & Sprouts

Preheat oven to 200 C. Roll the chicken tenderloins in the dukkah mixture, and place on a lined baking tray. Spray lightly with oil.

Simmer buckwheat (or brown rice) in a small saucepan of boiling water for 15-20 minutes or until cooked. Drain and keep warm.

Toss the broccoli, sprouts and garlic in a bowl with the oil, lemon, salt & pepper and place on a separate tray lined with baking paper. Roast chicken and vegetables in the oven for around 15 minutes or until chicken is cooked. Remove chicken and keep warm on a plate covered with foil, while you add kale to the vegetables, toss well and continue roasting for another 10 minutes, or until cooked.

Serve chicken and roasted vegetables on buckwheat/brown rice with a dollop of tzatziki.

Energy 1875.71 kJ

Calories 448.14 cal

Protein 39.21g

Fibre 9.60g

Fat 19.84g

Sat. Fat 3.64g

Carbs 23.07g

Sugar