Wednesday, March 2, 2016

Hummus Crusted Chicken with Greek Chickpea Salad

 While I've been enjoying hummus as a snack for some time now, I haven't used it in many recipes. It's a great compliment to chicken and helps to keep it super juicy. And the panko breading on top provides the perfect crunch. Served with this chickpea salad (or just leafy greens) it's a dinner that's sure to please even the pickiest eaters.


1. Preheat oven to 400. Line a baking sheet with parchment paper.
2. Coat chicken with hummus and place on the baking sheet. In a small bowl, combine the panko, Italian seasoning and paprika; sprinkle over the chicken. Drizzle with olive oil and bake for 35 minutes. 









3. Meanwhile, combine the salad ingredients in a large bowl. Transfer to four plates. 


4. Slice chicken and place over the salad. Serve. 


Hummus Crusted Chicken with Greek Chickpea Salad
Serves 4

All you need:
Chicken
4 boneless, skinless chicken breasts (I used Smart Chicken)
1 (10 oz.) tub Sabra roasted red pepper hummus
1/2 cup panko breadcrumbs
1 teaspoon Italian seasoning
1 teaspoon paprika
Olive oil, for drizzling

Salad
1 (15 oz.) can garbanzo beans, drained and rinsed
1 (4 oz.) tub crumbled feta cheese
1 English cucumber, seeded and diced
2 tablespoons olive oil
Juice and zest of 1 lemon
2 teaspoons tahini
1/2 teaspoon dried oregano
Salt and pepper, to taste

All you do:
1. Preheat oven to 400. Line a baking sheet with parchment paper.
2. Coat chicken with hummus and place on the baking sheet. In a small bowl, combine the panko, Italian seasoning and paprika; sprinkle over the chicken. Drizzle with olive oil and bake for 35 minutes. 
3. Meanwhile, combine the salad ingredients in a large bowl. Transfer to four plates. 
4. Slice chicken and place over the salad. Serve. 
 

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