HUMMUS CHICKEN
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
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
PEPPER CHICKEN WITH HUMMUS
Categories Chicken Herb Pepper Poultry Broil Quick & Easy Bell Pepper Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat broiler.
- Line a large shallow baking pan with foil.
- Stir together oil, salt, cumin, pepper, and oregano in a large bowl, then toss with chicken and vegetables. Arrange in baking pan without crowding and broil 4 to 6 inches from heat, stirring once, until chicken is just cooked through and vegetables are lightly charred, about 8 minutes. Divide hummus among plates and top with chicken and vegetables.
QUICK CHICKEN HUMMUS BOWL
Make our healthy chicken and hummus salad bowl for a delicious budget lunch option. It can be thrown together in just 10 minutes and delivers three of your 5-a-day
Provided by Cassie Best
Categories Dinner, Lunch
Time 10m
Number Of Ingredients 9
Steps:
- Mix 2 tbsp of the hummus with half the lemon juice, the lemon zest and enough water to make a drizzly dressing. Squeeze the grain pouch to separate the grains, then divide between two shallow bowls and toss through the dressing. Top each bowl with a handful of the spinach.
- Squeeze the remaining lemon juice over the avocado halves, then add one half to each bowl. Divide the chicken, pomegranate seeds, onion, almonds and remaining hummus between the two bowls and gently mix everything together just before eating.
Nutrition Facts : Calories 779 calories, Fat 47 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 10 grams sugar, Fiber 14 grams fiber, Protein 34 grams protein, Sodium 1 milligram of sodium
CHICKEN SKEWERS WITH BROAD BEAN HUMMUS
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
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
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