Dukkah-Crusted Chicken

🥘 Ingredients

• chicken breasts
  2 pieces
• dukkah
  2 tbsp
• lime (zested and halved)
  1 unit
• olive oil
  3 tbsp
• pepper
  1 tsp
• salt
  1 tsp
• sour cream
  ¼ cup
• sugar snap peas
  8 oz
• sweet potatoes (peeled and cubed)
  2 units
• water
  1 tsp

🍳 Cookware

• baking sheet
• small bowl
• large pan

1. 

   1

   chicken breasts sweet potatoes dukkah lime sugar snap peas sour cream olive oil salt pepper water

   chicken breasts: 2 pieces, sweet potatoes: 2 units (peeled and cubed), dukkah: 2 tbsp, lime: 1 unit (zested and halved), sugar snap peas: 8 oz, sour cream: ¼ cup, olive oil: 3 tbsp, salt: 1 tsp, pepper: 1 tsp, water: 1 tsp
2. 

   2

   Wash and dry all produce. Preheat oven to 400 degrees. Toss sweet potatoes 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 minutes , tossing halfway through.
3. 

   3

   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 water to thin. TIP: Add a splash more water if crema still seems thick—it should have a drizzly, saucy consistency.
4. 

   4

   Season chicken breasts all over with salt, pepper, and remaining dukkah.
5. 

   5

   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 minutes per side. Remove from pan and transfer to a baking sheet. Roast in oven until no longer pink, ⏱️ 5 minutes . Set aside to rest.
6. 

   6

   While chicken roasts, heat another large drizzle of olive oil in same pan over medium heat. Add snap peas and toss until tender and lightly browned, ⏱️ 4 minutes . Season with salt and pepper.
7. 7

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