Dukkah Chicken Tray Bake

Who doesn't love a meal that involves only ONE pan to cook and clean?

Nobody... That's who! :)

This is a simple recipe that can be served cold or; if you want that extra-comfy-tummy feeling with this wintery weather, warm the salad slightly in the oven before dishing up. The easy Kale-slaw salad from Coles has ingredients that are totally yummy either warm or cold.


  • 350g mixed medley tomatoes, halved

  • 600g Coles RSPCA Approved Australian Chicken Tenderloins

  • 2 tbs dukkah

  • 350g pkt Coles Kaleslaw Kit

  • 1/2 cup (130g) green olive dip


  1. Preheat oven to 220°C. Place tomato in a baking dish. Bake for 5 mins.

  2. Meanwhile, place the chicken in a large bowl. Add the dukkah and seed mix from the salad kit. Toss until well combined. Heat a large non-stick frying pan over medium-high heat. Cook the chicken for 2 mins each side or until browned all over.

  3. Arrange chicken over tomato in the dish. Bake for 10 mins or until chicken is cooked through and tomato begins to collapse. Transfer chicken to a heatproof plate. Add salad mix to the tomato in the dish. Gently toss to combine.

  4. Place the dressing sachet from the salad kit in a bowl. Stir in the dip until well combined. Top the tomato mixture with the chicken. Drizzle with the dressing mixture to serve.

Recipe from Taste.com

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