Chicken Skewers With Broad Bean Hummus Recipes

HUMMUS CHICKEN

Hummus Chicken image

This is a fast, delicious weeknight dinner. Use any flavor of hummus that you prefer, but spicy works well for me. Serve with a side of rice.

Provided by DiGiovine

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 7

Ingredients

1 green bell pepper, chopped
1 onion, chopped
2 tablespoons olive oil
2 skinless, boneless chicken breast halves
½ cup prepared hummus
½ lemon, juiced
1 teaspoon paprika

Steps:

Preheat an oven to 450 degrees F (230 degrees C).
Stir green bell pepper and onion together in the bottom of a 9-inch casserole dish. Drizzle olive oil over the vegetables; stir to coat.
Coat chicken breasts completely with a thin layer of hummus and place atop the vegetables. Drizzle lemon juice over the chicken and dust with paprika.
Cook chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 403.9 calories, Carbohydrate 25 g, Cholesterol 64.6 mg, Fat 22 g, Fiber 8 g, Protein 30.3 g, SaturatedFat 3.6 g, Sodium 276.3 mg, Sugar 6.4 g

CHICKEN SKEWERS WITH BROAD BEAN HUMMUS

Chicken skewers with broad bean hummus image

You can swap chickpeas for broad beans to make the hummus, if you prefer. The skewers can also be barbecued if the sun is shining

Provided by Sara Buenfeld

Categories Dinner

Time 40m

Number Of Ingredients 16

Ingredients

1 tbsp olive or rapeseed oil
2 tsp dried oregano
1 tsp smoked paprika
2 tsp lemon juice
1 garlic clove, finely grated
4 skinless chicken breast fillets (about 650g), cubed
640g frozen baby broad beans
2 garlic cloves
2 tbsp lemon juice
2 tbsp tahini
1 tbsp ground coriander
1 tsp ground cumin
2 red onions, chopped
1 tbsp lemon juice
4 vine tomatoes, sliced
200g cucumber, halved and sliced

Steps:

Mix the oil, oregano, paprika, lemon juice and garlic in a bowl with some black pepper and a pinch of salt, then add the chicken and toss well. Thread the chicken onto four metal skewers and set aside. For the salad, mix the onions and lemon juice in a bowl and set aside.
To make the hummus, boil the broad beans in 300ml water for 5 mins, then scoop out of the pan, reserving the water. Tip the beans into a bowl with the rest of the ingredients, and blitz using a hand blender with up to 150ml of the cooking water until smooth.
Heat the grill to high and cook the chicken skewers for 4-5 mins on each side, or until cooked through. Meanwhile, finish preparing the salad. Toss the tomatoes and sliced cucumber with the lemon-soaked onions. Serve halve the hummus with two skewers of chicken and half the salad. The remainder will keep in the fridge for up to two days.

Nutrition Facts : Calories 475 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 9 grams sugar, Fiber 19 grams fiber, Protein 56 grams protein, Sodium 0.2 milligram of sodium

GRILLED CHICKEN SKEWERS WITH HUMMUS-YOGURT DIPPING SAUCE

Grilled Chicken Skewers With Hummus-Yogurt Dipping Sauce image

Now that summer has arrived I figured why not start grilling! So I came up this new dish that is quick and easy, but also healthy and delicious at the same time. The hummus-yogurt dip can also be used as a healthy dip for vegetables too!

Provided by InspirationsFC

Categories Poultry

Time 45m

Yield 2 skewers each, 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb boneless skinless chicken breast, cut in strips
extra virgin olive oil
salt and pepper, to taste
1 cup hummus (I used Sabra Luscious Lemon)
1/2 cup Greek yogurt (I used Chobani Non-Fat Plain Greek Yogurt)
1 teaspoon salt
2 cups long-grain white rice
3 tablespoons unsalted butter
1 medium yellow onion, finely chopped
2 medium garlic cloves, finely chopped
2 cups chicken broth
1/4 cup water
1 1/4 teaspoons kosher salt, plus more as needed
1/4 cup finely chopped fresh Italian parsley

Steps:

To make the grilled chicken skewers: Soak 8 (or more if needed) thin wooden skewers in water. Moisten the chicken with olive oil and season to taste. Thread the chicken fillets onto the skewers and grill on a hot stovetop cast-iron skillet, turning around to cook all sides.
For dipping sauce: mix hummus, yogurt and salt together in bowl.
To serve: Arrange the grilled chicken skewers on a platter or over bed of rice, alongside a bowl of the sauce, and lemon wedges on the side (optional).
For the rice pilaf:.
Place the rice in a fine-mesh strainer and rinse under cold water until the water runs clear; set aside.
Melt the butter in a medium saucepan over medium heat. Add the onion and garlic, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.
Add the rinsed rice and cook, stirring occasionally, until the kernels crackle, about 2 minutes. Add the broth, water, and measured salt and stir to combine. Increase the heat to high and bring to a boil.
Reduce the heat to low, cover with a tight fitting lid, and simmer undisturbed until the rice is tender, about 15 minutes. Remove from the heat and let sit covered to steam, about 5 minutes. Fluff with a fork and stir in the parsley. Taste and season with additional salt as needed.

Nutrition Facts : Calories 679.6, Fat 18.9, SaturatedFat 7.4, Cholesterol 95.5, Sodium 1874.2, Carbohydrate 86.5, Fiber 5.5, Sugar 1.7, Protein 38.6

VEGETABLES ON ROSEMARY SKEWERS WITH WHITE-BEAN HUMMUS

Vegetables on Rosemary Skewers with White-Bean Hummus image

When the heat is on, veg out with this easy meal. With farmers' markets sprouting up everywhere, it's easy to feast on good veggies. How to prepare all that produce? Serve it on skewers with a side of hummus, says Daniel Orr, executive chef of Guastavino's in New York City. Not only are the vegetables healthy, but the creamy bean dip boasts plenty of protein, some heart-helping monounsaturated fat and rosemary for an added antioxidant punch.

Yield Makes 4 servings

Number Of Ingredients 23

Ingredients

1 zucchini
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 large carrot, peeled
2 medium parsnips, peeled
1 bulb fennel, tough outer layer removed
4 red bliss potatoes
2 red onions
2 large portobellos
1 Japanese eggplant
8 rosemary branches, 8-10 inches each, leaves removed, soaked in water (so they don't burn)
1/4 cup olive oil
Juice of 1 lemon
1/4 tsp crushed red pepper
1 clove garlic, peeled and minced
One 15-oz can plus one 8-oz can white beans (cannellini)
1 medium onion, diced
3 cloves garlic, peeled and minced
1 tbsp olive oil
1 tbsp chili powder
1 tsp lemon zest
1 tsp fresh rosemary leaves, chopped

Steps:

Blanch cut-up veggies in boiling salted water; cool under cold water and thread on skewers. Brown on grill or under broiler. For dressing, mix oil, lemon juice, red pepper, and garlic; season with salt and drizzle over veggies. For hummus, blend ingredients; season with salt, pepper, and bottled hot sauce. Serve each person 2 skewers with 1/2 cup hummus.

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