Dukkah-Crusted Chicken with Roasted Greens & Crunchy Seeds

4 tbsp The Spice People’s Egyptian Dukkah
8 chicken breasts
6 tbsp plain flour
Salt and pepper, to taste
1 small broccoli, cut into florets
200g Brussels sprouts, halved
1 cup kale, roughly chopped
1 cup pumpkin seeds
Olive oil, for drizzling and cooking
4 tbsp olive oil
2 tbsp balsamic vinegar
Baby spinach, optional

1 cup buckwheat, cooked according to packet instructions

1. Prep the Chicken & Oven:
   
   Remove chicken breasts from the fridge 30 minutes before cooking.
   
   Preheat oven to 220°C / 200°C fan-forced.
   
2. Prepare the Vegetables:
   
   Toss broccoli florets, halved Brussels sprouts, and kale with a drizzle of olive oil, salt, and pepper.
   
   Spread on a lined baking tray in a single layer. Roast for 20–25 minutes until tender and lightly caramelized.
   
3. Crust the Chicken:
   
   On a plate, combine 2 tbsp dukkah, plain flour, salt, and pepper.
   
   Press the mixture firmly onto all sides of each chicken breast to ensure a thick, even crust.
   
4. Sear the Chicken:
   
   Heat a large oven-proof pan over medium heat with a good drizzle of olive oil.
   
   Once hot, add the chicken and brown on each side for 3–4 minutes to lock in flavour and create a golden crust.
   
5. Bake Together:
   
   Transfer the pan with chicken to the oven alongside the roasting greens and bake for 12–15 minutes, until the chicken is cooked through and juices run clear.
   
6. Make the Dressing:
   
   Whisk together 4 tbsp olive oil, 2 tbsp balsamic vinegar, and 1 tbsp dukkah until combined.
   
7. Serve:
   
   Place roasted greens in a large bowl, add baby spinach and pumpkin seeds. Toss with dressing.
   
   Serve the dukkah-crusted chicken on top of the greens, alongside a portion of cooked buckwheat, ensuring each piece retains its golden crust
   

Tips for Perfect Crust:

• Pat chicken dry before dusting with dukkah-flour mixture.
  
• Press the crust firmly into the meat, don’t just sprinkle it on.
  
• Sear on medium-high heat to lock in the crust before baking.