Turn your next meal into a multisensory experience to feel the full benefits of a healthy dish
Ever wonder how sound affects the way we eat and how we perceive flavour? This was a question Charles Spence sought to answer, and not only did he do so in his book The Perfect Meal, but he also won an Ig Nobel Prize for it. In his research, Spence found that crunchiness and crispness go hand-in-hand with pleasantness and happiness. It’s no wonder we’re obsessed with kettle chips. So to test his theory, we put together a high-protein crunchy dish that will surely please both your taste and ear buds.
Dukkah is an Egyptian dry mixture of nuts, spices, and herbs that can be used to coat meat or fish, or is simply served with olive oil and pita.
Nutritional information per serving
34 g protein
18 g carbs
21 g fat
|1 tbsp||unsalted pistachios|
|1 tbsp||unsalted cashews|
|1/2 tsp||coriander or fennel seeds|
|1 tbsp||sesame seeds|
|4 oz||chicken breast, boneless and skinless|
|1 cup||kale, chopped|
|1 tbsp||pomegranate arils|
|1/2 cup||Brussels sprouts, shaved|
|1 tbsp||unsalted hazelnuts, chopped|
|1 tsp||Parmesan cheese, grated|
|2 tsp||lemon juice|
|1 tsp||extra-virgin olive oil|
|1/2 tsp||Dijon mustard|
1. Preheat oven to 450°F.
2. On a covered baking dish, combine pistachios, cashews, coriander, cumin, and sesame seeds, and roast until golden brown (roughly 10 minutes). Season with salt and pepper
and blend in a food processor to make dukkah seasoning.
3. Coat chicken with the dukkah seasoning.
4. Cover a baking dish with parchment paper and place chicken inside. Cook for 10 minutes, flip, and then cook for another 15 minutes or until no longer pink inside.
5. In a bowl, combine remaining ingredients and toss well. Serve chicken with salad.