Dukkah-Crusted Chicken

🥘 Ingredients

• chicken breasts
  24 oz
• dukkah (Contains: Tree Nuts)
  2 tbsp
• lime
  2 unit
• olive oil
  2 tbsp
• pepper
• salt
• sour cream (Contains: Milk)
  1/2 c
• sugar snap peas
  12 oz
• sweet potatoes
  24 oz

🍳 Cookware

• baking sheet
• zester
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Preheat oven to 400 degrees. Peel and cut sweet potatoes into 1/2-inch cubes. Toss on a baking sheet with half the dukkah , a large drizzle of olive oil , and a pinch of salt and pepper . Roast in oven until sweet potatoes are tender and dukkah is golden brown ⏱️ 20-25 minutes , tossing halfway through.

   sweet potatoes: 24 oz, dukkah: 2 tbsp (Contains: Tree Nuts), olive oil: 2 tbsp, salt, pepper
2. 

   2

   Using a zester , zest and halve lime . In a small bowl , mix sour cream , a pinch of lime zest, and a squeeze of lime juice. Season with salt and pepper. Stir in 1 tsp water to thin. TIP: Add a splash more water if crema still seems thick - it should have a drizzly, saucy consistency.

   lime: 2 unit, sour cream: 1/2 c (Contains: Milk)
3. 

   3

   Season chicken Season chicken breasts all over with salt, pepper, and remaining dukkah.

   chicken breasts: 24 oz
4. 

   4

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and sear until dukkah is lightly browned but not burnt ⏱️ 3-4 minutes per side. Remove from pan and transfer to a baking sheet. Roast in oven until no longer pink ⏱️ 5-7 minutes . Set aside to rest.
5. 

   5

   While chicken roasts, heat another large drizzle of olive oil in same pan over medium heat. Add sugar snap peas and toss until tender and lightly browned ⏱️ 4-5 minutes . Season with salt and pepper.

   sugar snap peas: 12 oz
6. 

   6

   Divide sweet potatoes between plates, then top with chicken and snap peas. Drizzle with citrus crema and serve.