Macadamia-Crusted Chicken with Wattleseed and Lemon Myrtle Dressing
Juicy chicken breasts coated in crunchy macadamia nuts, served with a zesty dressing infused with wattleseed and lemon myrtle for an Australian native twist. This australian-inspired chicken ready in about 40 minutes blends breasts (6 oz each) chicken breasts, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 breasts (6 oz each) chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup macadamia nuts, chopped
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 3 tbsp olive oil
- 1/4 cup Greek yogurt
- 1 tsp wattleseed, ground
- 1 tsp lemon myrtle powder
- 2 tbsp fresh lemon juice
- 1 tsp honey
Instructions
- Step 1: Preheat oven to 375°F. Season 4 chicken breasts with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Place 1/2 cup all-purpose flour in a shallow dish. Dip each chicken breast in the flour, then 2 beaten eggs, then coat evenly with 1 cup chopped macadamia nuts.
- Step 3: Heat 3 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear chicken breasts for 3 minutes per side until golden brown.
- Step 4: Transfer skillet to oven and bake chicken for 15 minutes until cooked through (internal temperature 165°F).
- Step 5: Whisk together 1/4 cup Greek yogurt, 1 tsp ground wattleseed, 1 tsp lemon myrtle powder, 2 tbsp fresh lemon juice, and 1 tsp honey until smooth. Drizzle this dressing over the chicken before serving for a bright, nutty flavor.
Frequently asked questions
How long does Macadamia-Crusted Chicken with Wattleseed and Lemon Myrtle Dressing take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Macadamia-Crusted Chicken with Wattleseed and Lemon Myrtle Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Macadamia-Crusted Chicken with Wattleseed and Lemon Myrtle Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Macadamia-Crusted Chicken with Wattleseed and Lemon Myrtle Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Macadamia-Crusted Chicken with Wattleseed and Lemon Myrtle Dressing?
Australian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
