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:
  1. Preheat broiler.
  2. Line a large shallow baking pan with foil.
  3. Stir together oil, salt, cumin, pepper, and oregano in a large bowl, then toss with chicken and vegetables.
  4. 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.
  5. Divide hummus among plates and top with chicken and vegetables.
  6. 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 

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