Dukkah Chicken Breasts with Beet Moutabel Recipe - Clean Eating Magazine

Dukkah Chicken Breasts with Beet Moutabel

Dukkah (pronounced DOO-kah) is a savory Egyptian blend of dried seeds, herbs, spices and nuts. It's used as a coating for meat or fish or mixed with olive oil and served as a dip – here we use it as a flavorful crust for chicken. Moutabel is a Middle Eastern dip traditionally made with eggplant, though other vegetables can be used. In this version, grated beets and Greek 
yogurt are combined for a vibrant topping for the chicken.
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Dukkah Chicken Breasts with Beet Moutabel

Dukkah Chicken Breasts with Beet Moutabel

  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 1 
beet (8 oz), roasted then peeled and halved
  • ¼ cup 
whole-milk plain 
Greek yogurt (TRY: Stonyfield Organic Whole-Milk Greek Plain Yogurt)
  • 1 tsp finely grated orange zest
  • 1 small clove garlic, peeled
  • ½ tsp sea salt, divided
  • 2 tbsp hemp hearts
  • 1 tbsp 
each coriander and 
cumin seeds
  • 1 tsp 
each dried oregano 
and mint flakes
  • ½ tsp ground black pepper
  • ¼ cup 
toasted hazelnuts, 
roughly chopped
  • 2 egg whites, beaten
  • 6-oz 
boneless, skinless chicken breasts, pounded to ½-inch thickness
  • 1 tbsp extra-virgin olive oil

Preparation

1. Preheat oven to 400°F. Prepare moutabel: In a food processor, process beet, yogurt, orange zest, garlic and ¼ tsp salt until mostly smooth; set aside. 

2. Prepare dukkah: Using a mortar and pestle or spice grinder, combine hemp hearts, coriander seeds, cumin seeds, oregano, mint, pepper and remaining ¼ tsp salt; pound or pulse until seeds are finely ground. Add chopped hazelnuts and pound or pulse a few more times until nuts are finely ground.  

3. To a shallow dish, add egg 
whites. To a second shallow dish, add dukkah mixture. Dip 1 chicken 
piece first in egg white, allowing excess to drip off, and then into dukkah, pressing to coat all sides. Repeat with remaining chicken. 

4. In an ovenproof skillet on medium-high, heat oil. Add chicken and cook about 3 minutes, until browned on one side; flip chicken over. Place skillet in oven and bake until chicken registers 165°F on 
an instant-read thermometer inserted into thickest part of largest breast, 8 to 10 minutes. Serve 
with moutabel.

Nutrition Information

  • Serving Size: 1 breast and ¼ of moutabel
  • Calories: 341
  • Carbohydrate Content: 8 g
  • Cholesterol Content: 96 mg
  • Fat Content: 4 g
  • Fiber Content: 3 g
  • Protein Content: 41 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 388 mg
  • Sugar Content: 4 g
  • Monounsaturated Fat Content: 8 g
  • Polyunsaturated Fat Content: 4 g