Dukkah-Crusted Chicken with Sweet Potatoes and Snap Peas

Step 1

Wash and dry all produce. Preheat oven to 400 degrees. Peel and cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with half the dukkah, a large drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until sweet potatoes are tender and dukkah is golden brown, 20-25 minutes, tossing halfway through.

Step 2

Zest and halve lime. In a small bowl, mix sour cream, a pinch of lime zest, and a squeeze of lime juice. Season with salt and pepper. Stir in 1 tsp water to thin. TIP: Add a splash more water if crema still seems thick—it should have a drizzly, saucy consistency.

Step 3

Season chicken Season chicken breasts all over with salt, pepper, and remaining dukkah.

Step 4

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and sear until dukkah is lightly browned but not burnt, 3-4 minutes per side. Remove from pan and transfer to a baking sheet. Roast in oven until no longer pink, 5-7 minutes. Set aside to rest.

Step 5

While chicken roasts, heat another large drizzle of olive oil in same pan over medium heat. Add snap peas and toss until tender and lightly browned, 4-5 minutes. Season with salt and pepper.

Step 6

Divide sweet potatoes between plates, then top with chicken and snap peas. Drizzle with citrus crema and serve.