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> > Chicken with Dukkah and Kale and Capsicum Salad

Chicken with Dukkah and Kale and Capsicum Salad

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A crunchy & healthy meal for the family


This month I wanted to share one of my families favourite chicken dishes before the weather gets too cold and I start to cook more heartier winter meals.  

This light chicken dish is perfect for lunch or an easy dinner.  It's simple to prepare and if your family is anything like mine - they'll love the crunch and flavour of the dukkah, the contrast of the fresh capsicum and the lightness of the kale. I hope you enjoy it.


  • 3 chicken breasts halved
  • 1 tsp of sea salt
  • 1 tsp of cracked pepper
  • 1 tsp of sumac
  • 1 tsp of cumin powder
  • 3 tablespoons of sesame seeds
  • 1/2 tsp of dried chilli flakes
  • 2 tablespoons of coriander seeds dry roasted in a pan for 2 minutes
  • 3 tablespoons of almond meal
  • 2 tablespoons of fresh parsley chopped finely
  • olive oil


  1. Place chicken in a small roasting pan and toss in a splash of olive oil and set aside
  2. In a pestle and mortar crush the rest of the ingredients (except the parsley) roughly and mix well
  3. Add parsley and combine
  4. Scoop out 4 tablespoons of the dukkah and rub into the chicken with your hands then bake in a preheated oven at 180 for 20-25 mins or until cooked through (store the rest of the dukkah in a container in the fridge)



Ingredients For The Salad

  • 1 cup of shredded kale
  • 1 small red capsicum sliced thinly
  • 1/2 cup of parsley chopped thinly
  • Splash of olive oil
  • Splash of apple cider vinegar
  • Salt and pepper



  1. Toss and combine and serve with chicken then drizzle some more olive oil over the chicken



This recipe was provided by the food blogger "Good Most of the Time".  For more delicious recipes click below


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