- Prep Time
- 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
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.
- 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