Wednesday, April 9, 2014

Hummus-Crusted Chicken

Today I'm going to blow your mind with my favorite dinner recipe-- which includes two recipes!

Say what????!!?

You heard right.  I found all of these recipe on Pintrest, and I think they're perfect for Spring-- light, delicious, and lemony!  You need three recipes for this meal... so let's get started!

Homemade Hummus
Printable Recipe

2 Cups of Canned Garbanzo Beans, Drained and Rinsed
1/4 Cup of Tahini
1/4 Cup of Extra-Virgin Olive Oil
1-2 Cloves of Garlic, Peeled
1/2 Cup of Lemon Juice
Salt & Pepper to taste

Put everything in a food processor, and blend until smooth.  Feel free to add liquid if needed.  Taste and add more seasoning if needed.  Serve, drizzled with some olive oil and sprinkled with parsley if desired.  Or just chow down on it.  I like to leave it in the fridge overnight to let the flavors meld together before eating.

This recipe comes courtesy of Smarter Fitter.

Keep your hummus handy, you'll need it for this next recipe:

Hummus-Crusted Chicken
Printable Recipe

3-4 Boneless, Skinless Chicken Breasts
Salt and Pepper
1 Zucchini, Chopped
1 Yellow Squash, Chopped
1 Medium Onion (Yellow or Red), Chopped
1 Cup of your Homemade Hummus
1 Tablespoon of Olive Oil
2 Lemons
1 Teaspoon of Smoked Paprika

Preheat the oven to 400-Degrees.  Grease a large baking dish with cooking spray.  Rinse and pat the Chicken Breasts dry.

Season both sides of the chicken with salt and pepper.  In a large bowl toss zucchini, squash, and onion with olive oil until evenly coated.  Season with salt and pepper.

Place the vegetables in an even layer at the bottom of the baking dish.  Coat chicken in hummus on both sides, then layer breasts on top of the vegetables.   Squeeze the juice of a lemon over the chicken and vegetables, then sprinkle with Paprika.  Chop remaining lemons in to eighths and place them in between the chicken and vegetables.

Bake uncovered for 25 to 30 minutes, until the chicken is cooked through and the vegetables are tender.  Serve immediately.

This recipe is courtesy of Gimmie Some Oven.

There you have it!  This meal holds for about a week in the fridge-- I like to make it on Sundays and then I have dinner for about a week after work so I don't have to cook after the gym :)

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