Macadamia-Crusted Chicken with Wattleseed Dukkah and Roasted Sweet Potato

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts coated in a crunchy macadamia and wattleseed dukkah, paired with caramelized roasted sweet potatoes for a satisfying Australian-inspired meal. This australian-inspired chicken ready in about 50 minutes pairs (6 oz each) chicken breasts, skinless, macadamia nuts, finely chopped, ground wattleseed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 20 min Cook: 30 min Serves 4 Australian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Step 2: Toss 2 medium peeled and cubed sweet potatoes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh thyme leaves. Spread in a single layer on half of the baking sheet.
  3. Step 3: In a shallow bowl, combine 1/2 cup finely chopped macadamia nuts, 2 tbsp ground wattleseed, 1/2 cup breadcrumbs, 1/2 tsp salt, and 1/2 tsp black pepper.
  4. Step 4: Dip each of the 4 skinless chicken breasts first into 1 large beaten egg, then press firmly into the macadamia-wattleseed mixture to coat both sides.
  5. Step 5: Place the coated chicken breasts on the other half of the baking sheet.
  6. Step 6: Drizzle the chicken with the remaining 2 tbsp olive oil.
  7. Step 7: Roast chicken and sweet potatoes in the oven for 25-30 minutes until the chicken reaches 165°F internally and the sweet potatoes are tender and caramelized.
  8. Step 8: Let chicken rest for 5 minutes before serving alongside the roasted sweet potatoes.

Frequently asked questions

How long does Macadamia-Crusted Chicken with Wattleseed Dukkah and Roasted Sweet Potato take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Macadamia-Crusted Chicken with Wattleseed Dukkah and Roasted Sweet Potato?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground wattleseed from drying out.

Can I substitute ingredients in Macadamia-Crusted Chicken with Wattleseed Dukkah and Roasted Sweet Potato?

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 Dukkah and Roasted Sweet Potato 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 Dukkah and Roasted Sweet Potato?

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.

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