New Meal Monday: Chicken, Peppers & Hummus
I’m a fan of hummus. I like to dip veggies, or other things in it as snack, and I really enjoy the various flavors and varieties you can try. The first time I realized how much I loved hummus, I was ordering a sandwich at a deli and they had it as the spread on one of their specials. Although it wasn’t something I might have done myself, I figured I’d give it a try. It was a game changer. About 4-5 days a week I make myself some sort of sandwich or wrap for lunch, and I almost always slap some hummus on it.
So when I was reading up on some dinner meal recipes that included hummus, I figured I had to give it a try. This recipe for chicken-pepper hummus is really quick, requiring minimal prep, really easy, and is full of flavor!
What you’ll need:
- 1/3 cup olive oil
- 3/4 teaspoon salt
- 3/4 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1 1/2 pounds skinless boneless chicken breasts and/or thighs, cut into 2 1/2 -inch pieces
- 1 red bell pepper & 1 yellow bell pepper, cut lengthwise into 1/2-inch strips
- 1 medium red onion, cut lengthwise into 1/2-inch-wide strips
- 1 (8- to 10-ounce) container of your favorite hummus (recommend a classic—nothing flavored)
How you’ll make it:
- 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.
- We like to serve with Naan! (You’ll definitely want something to scoop every last bit off your plate!)
We adapted this recipe slightly from Epicurious. Find the original recipe here