Dukkah Chicken with Hummus

Steps

1. Oven to 230°C. Line an oven tray with baking paper.
2. Prepare and cook veggies Thinly slice onion and dice courgette 2cm. Toss onion, courgette, kumara, carrot and parsnip on tray with first measure of dukkah (if using) and a drizzle of olive oil. Season and roast for about 20 minutes, until tender. Turn oven to high grill. Grill for about 5 minutes, until golden.
3. Prepare chicken Pat chicken dry and toss in a medium bowl with first measure of hummus, second measure of dukkah (if using) and a pinch of salt, until coated. Heat a drizzle of oil in a large fry-pan on medium-high heat.
4. Cook chicken Cook in batches, for 2-4 minutes each side (depending on thickness), or until cooked through. Wipe pan clean and adding more oil between batches. Cover with foil for 2-3 minutes, before slicing thickly.
5. Finish veggies. Add spinach to tray with roasted veggies along with a drizzle of olive oil. Season to taste and toss to wilt.
6. Divide roast veggies between plates and top with slices of dukkah chicken. Serve remaining hummus on the side.