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Courtney Roulston's dukkah chicken with beetroot hommus

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If you’re looking for some new chicken recipes, this moreish dukkah chicken is a must-try. Beetroot hommus adds the finishing touch, providing creaminess and a pretty pop of pink.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Dukkah chicken with beetroot hommus

Ingredients

  • 5 Coles Australian Free Range Eggs
  • 2 x 45g pkts almond and cashew dukkah
  • 2 x Coles RSPCA Approved Free Range Chicken Breast Fillets, halved horizontally
  • 1 x family bunch baby broccoli
  • 200g tub beetroot hommus

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Whisk 1 egg in a shallow bowl. Place dukkah in a separate shallow bowl. Dip the chicken in the egg, then the dukkah and turn to coat. Transfer to a plate.
  2. Step 2

    Spray a large frying pan with olive oil spray and place over medium heat. Cook the chicken, in batches, for 4 mins each side or until golden and cooked through. Transfer to a plate. Wipe the pan clean with paper towel.
  3. Step 3

    Meanwhile, bring a saucepan of water to the boil. Add the baby broccoli and cook for 2 mins or until just tender. Use tongs to transfer the baby broccoli to a plate. Cook the remaining eggs in the saucepan of boiling water for 7 mins for semi-soft yolks or until cooked to your liking. Refresh under cold water. Peel eggs and cut in half.
  4. Step 4

    Lightly spray the frying pan with olive oil spray and return to medium heat. Add the baby broccoli and cook, tossing, for 1 min or until heated through.
  5. Step 5

    Spread the beetroot hommus evenly over serving plates. Top with the chicken, baby broccoli and egg. Season with pepper to serve.

Courtney Roulston's dukkah chicken with beetroot hommus

Courtney Roulston's dukkah chicken with beetroot hommus
  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Ingredients
  • 5 Coles Australian Free Range Eggs
  • 2 x 45g pkts almond and cashew dukkah
  • 2 x Coles RSPCA Approved Free Range Chicken Breast Fillets, halved horizontally
  • 1 x family bunch baby broccoli
  • 200g tub beetroot hommus
    Description

    If you’re looking for some new chicken recipes, this moreish dukkah chicken is a must-try. Beetroot hommus adds the finishing touch, providing creaminess and a pretty pop of pink.

    Method
    1. Step 1

      Whisk 1 egg in a shallow bowl. Place dukkah in a separate shallow bowl. Dip the chicken in the egg, then the dukkah and turn to coat. Transfer to a plate.
    2. Step 2

      Spray a large frying pan with olive oil spray and place over medium heat. Cook the chicken, in batches, for 4 mins each side or until golden and cooked through. Transfer to a plate. Wipe the pan clean with paper towel.
    3. Step 3

      Meanwhile, bring a saucepan of water to the boil. Add the baby broccoli and cook for 2 mins or until just tender. Use tongs to transfer the baby broccoli to a plate. Cook the remaining eggs in the saucepan of boiling water for 7 mins for semi-soft yolks or until cooked to your liking. Refresh under cold water. Peel eggs and cut in half.
    4. Step 4

      Lightly spray the frying pan with olive oil spray and return to medium heat. Add the baby broccoli and cook, tossing, for 1 min or until heated through.
    5. Step 5

      Spread the beetroot hommus evenly over serving plates. Top with the chicken, baby broccoli and egg. Season with pepper to serve.