Me & Latia

Me & Latia
Partners @ Attitude = Performance

Monday, January 28, 2013

Hummus Chicken

Serves 2-3

2 boneless/skinless chicken breasts (local and free-range)
2 lemons (1 sliced into rounds and 1 juiced)
1/2 cup hummus
4 fresh rosemary sprigs or 2 tablespoons dried
Generous drizzle of balsamic vinegar
Sea salt and freshly ground pepper

1 can garbanzo beans (chickpeas), rinsed and drained
2 cloves garlic, peeled
Juice of 1 lemon
3 tbsp tahini
1 tsp sea salt
1 tsp cumin
1 tsp paprika
1 tbsp extra-virgin olive oil

Preheat to 450°F. Blend all the hummus ingredients together in a food processor.

Place the chicken breasts in a small roasting pan, covering all exposed meat with the hummus (use a spoon or your hands, just make sure it’s layered quite thick, about 1/4”). Scrunch each lemon half in your hand and then loosely arrange them over the chicken with the rose­mary sprigs, broken into smaller pieces.

Serve With Brown Rice Pilaf

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