Dukkah-Crusted Chicken Breasts with Roasted Veg Medley

Method

1. Remove your chicken breasts from the fridge 30 minutes before cooking.
   
   Preheat your oven to 220°C degrees /200°C fan-forced. Lay your pumpkin and beetroot cubes and red onion slices out on a lined baking sheet on a single layer and drizzled with olive oil and a good pinch of salt and pepper. Roast in the oven for 30-35 minutes or until cooked all the way through.
   
2. While the veg bakes, combine 2tbsp of your dukkah and your plain flour on a plate with a good pinch of salt and pepper. Dust your dukkah/flour mixture over all sides of each chicken breast, pressing the mix into the meat to ensure it encrusts it.
   
3. Place a large oven-proof pan on medium heat with a good drizzle of olive oil and once hot, place your chicken breasts in. Brown them on both sides then transfer the pan to the oven where the veg is baking and bake for 12-15 minutes, or until cooked all the way through.
   
4. While everything cooks, combine 4tbsp olive oil with 2tbsp balsamic vinegar and the remaining tbsp of dukkah and mix well.
   
   Once the veg is cooked, add to a large bowl with the baby spinach, pumpkin seeds, and dressing and toss to coat. Slice your cooked chicken breasts, serve alongside your veg medley and enjoy!