Chicken, broccoli and dukkah salad 

This is such an easy recipe but it's chock full of fabulous flavours. It also cuts down on the washing up.

Ingredients

• 2 1/2 tablespoons olive oil
• 2 small (500g total) chicken breast fillets
• 500g broccoli, cut into florets
• 2 teaspoons finely grated lemon rind
• 1 tablespoon lemon juice
• 1/3 cup pine nuts
• 1/4 cup pistachio dukkah* 
• 120g baby spinach

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1. Heat 2 teaspoons oil in a large, deep frying pan over medium- high heat. Cook chicken for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Cover with foil. Stand for 5 minutes. Slice. Wipe pan clean.
2. Meanwhile, place broccoli in a large, heatproof microwave- safe bowl. Add 2 tablespoons cold water. Cover with plastic wrap. Microwave on HIGH (100%) for 2 minutes or until bright green and tender.
3. Combine lemon rind, lemon juice and remaining oil in a bowl.
4. Place pine nuts in frying pan over medium heat. Cook, tossing, for 2 minutes or until toasted. Transfer to a bowl. Add dukkah to pan. Cook, stirring, for 1 minute or until fragrant. Add chicken, broccoli and pine nuts to pan. Toss for 1 to 2 minutes or until coated. Transfer to a heatproof bowl.
5. Add spinach and dressing to chicken and season. Toss to combine. Serve.​

​     *From good supermarkets or specialty food stores.