Once in a while I get the bug to cook dishes out of our usual “ethnic” comfort zone. Last weekend, I was inspired by a recipe for a Coconut Yellow Rice (I’ll blog this recipe soon!). The rice needed an equally exotic main dish to go with it. I happened to have a large container of hummus that I needed to finish off, so I Googled hummus and chicken and found a delicious recipe on the Gimme Some Oven blog site. I didn’t make it exactly, but using the veggies I had on hand. It was a very tasty dish that went perfectly with the rice! My family raved about this dinner! It is definitely a do-over!
This recipe is easy to make, but very tasty. The hummus gives the chicken a nice crust and the lemon juice gives the chicken and vegetables a bright zing. You can get creative with the veggies too. The recipe called for squash, but I used the bell pepper and carrot that I had on hand and I was great!
http://www.gimmesomeoven.com/hummus-crusted-chicken/
Hummus Crusted Chicken
4 boneless, skinless chicken breasts
salt and pepper
1 zucchini, chopped
1 yellow squash, chopped
1 medium onion, chopped
1 cup hummus, homemade or storebought
1 Tbsp. olive oil
2 lemons
1 tsp. smoked paprika or sumac
DIRECTIONS:
Preheat oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes with cooking spray.
Pat the chicken dry. Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper.
If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.
**If using two pans, use one for the chicken and one for the vegetables.**
Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.
Enjoy!!!
Bhaskar S Kumar said:
Mouth watering.. good one!
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Inside Kel's Kitchen said:
Thank you! It was so good, easy to make and a great way to use leftover hummus!
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shujibhuji said:
OMG! It looks so yummy.. humus and chicken together are my two fav things… Lovely share. I am trying this next weekend. Shall give you feedback for sure.
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Inside Kel's Kitchen said:
Please do let me know how it turns out. I’m hoping to post the coconut yellow rice recipe tomorrow. These two dishes were fabulous together!!!
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Plectrumm said:
YUM😍
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Inside Kel's Kitchen said:
Thanks! It was really yummy! Tomorrow I’m going to post a coconut yellow rice that goes great with this.
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Plectrumm said:
Oh heck yeah!!!
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Inside Kel's Kitchen said:
I JUST finished the leftovers for lunch. SOOOOO good!!!!
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Plectrumm said:
😍
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anotherfoodieblogger said:
Wow Kel, what a great use for hummus! It looks fantastic!
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Inside Kel's Kitchen said:
Thanks! It was the perfect use for leftover hummus. I’m going to post the Coconut Yellow Rice recipe tomorrow. These two dishes were perfect together!
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anotherfoodieblogger said:
Awesome, I look forward to it!
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Rohvannyn said:
That’s a great idea! I’ve done chickpea flour dipped chicken with black sesame, and that was good, so this would be great!
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Rini said:
Ooh sounds very interesting. Thanks for sharing!
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Inside Kel's Kitchen said:
Thanks! It went really well with the Coconut Yellow Rice recipe that I posted earlier this morning.
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dishdessert said:
Looks so ymmy!
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Inside Kel's Kitchen said:
Thank you! It was really good and the Coconut Yellow Rice recipe that I posted was the perfect accompaniment!
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catterygirl said:
We’ve always got leftover hummus. Definitely one to try. Thanks.
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Inside Kel's Kitchen said:
Exactly! It was the perfect use for leftover hummus!
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