Diabetes Forecast

Dukkah-Spiced Chicken

Per Serving

Dukkah-Spiced Chicken

Makes: 4 servings
Serving Size: 4 oz chicken
Calories 320
Fat 19 g
Saturated Fat 2.2 g
Trans Fat 0 g
Carbohydrate 12 g
Fiber 4 g
Sugars 2 g
Cholesterol 65 mg
Sodium 365 mg
Potassium 480 mg
Protein 29 g
Phosphorus 310 mg
Choices: Carbohydrate 1, Lean Protein 4, Fat 2
  • Makes: 4 servings
  • Serving Size: 4 oz chicken
  • Preparation Time: 20 minutes
  • Cooking Time: 35 minutes


2/3 cup hazelnuts (for convenience, look for skinned hazelnuts)
2 Tbsp. coriander seeds
2 Tbsp. sesame seeds
2 Tbsp. cumin seeds
1/2 tsp. kosher salt
2 1/2 Tbsp. flour
1/2 cup low-fat buttermilk
2 tsp. Dijon mustard
4 (4-oz) boneless, skinless chicken breasts
Parchment paper
Olive oil cooking spray


  1. Prepare the Dukkah: Preheat the oven to 400 F. Add the hazelnuts toa baking sheet and toast in the oven for 5 to 7 minutes, until lightly browned. If you’re using nuts with skins, remove the nuts from the oven and place them on a clean dish towel. Fold the towel over the nuts and knead gently to remove the skins. Discard the skins.
  2. Add the hazelnuts; coriander, sesame, and cumin seeds; salt; and pepper to a small skillet. Toast the mixture over medium heat for 2 minutes, until fragrant. Add the nut mixture to a food processor and process just until coarsely chopped. Do not process to a paste.
  3. For the chicken: Add the flour to a plate. Place the buttermilk and mustard in a shallow bowl and whisk until blended. Add the Dukkah to another plate.
  4. Coat both sides of each piece of chicken with flour; shake off the excess. Dip the chicken in the buttermilk mixture and then coat with the Dukkah. Discard any unused flour, buttermilk mixture, and Dukkah.
  5. Add a piece of parchment paper to the baking sheet you used to toast the nuts. Arrange the chicken breasts on the baking sheet. Mist each piece of chicken breast with 2 quick spritzes of olive oil cooking spray. Bake the chicken at 400 F for 25 minutes, or until it is cooked through.

Recipe Finder

Show me recipes in: