Dukkah chicken with roast veggie medley

1. Roast the vegetables
Set oven to 220ºC. Roughly chop sweet potato, capsicum, squash and courgettes. Wedge red onion. Toss on a lined oven tray with oil, salt and pepper. Roast in the oven for 15-20 minutes or until tender (see notes).

2. Cook the chicken
Heat a large pan with oil over medium-high heat. Add chicken tenderloins and cook for 3-4 minutes on each side or until cooked through. Season with salt and pepper.

3. Arrange the salad
Arrange roast vegetables with spinach & rocket mix on a serving platter. Drizzle with olive oil.

4. Finish and serve
Serve schnitzels with roast veggie salad and hummus. Sprinkle over dukkah to taste.

Notes
Add 1 tsp ground cumin or cumin seeds to vegetables (or chicken) for added flavour.

From your box
Sweet potato, 500g
Red capsicum, 1
Yellow squash, 3
Courgettes, 2
Red onion, 1
Chicken tenderloins, 600g
Baby spinach & rocket mix, 1 bag (120g)
Hummus, 1 tub (200g)
Dukkah, 1 packet (30g)

From your pantry
Olive + oil (for cooking), salt, pepper