Recipe by DiGiovine
"This is a fast, delicious weeknight dinner. Use any flavor of hummus that you prefer, but spicy works well for me. Serve with a side of rice."
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green bell pepper, chopped
skinless, boneless chicken breast halves
I made this with one red and one yellow pepper in place of the green pepper and onion because that is what we prefer. I used Mediterranean Herb hummus which worked well for us. A side of rice paired nicely. After tasting the finished product, we felt that the chicken would be better with salt and pepper sprinkled on it before coating with the hummus, and that the paprika was overpowering the hummus a bit. Next time I would decrease the paprika by half. Overall, I thought this recipe was easy and tasty and used things I normally have in my house. I really like using hummus in a main dish.
It was quick and easy, but kind of bland.
I cooked it on the stovetop and added green olives. I used 20 oz chicken breast tenderloins and an entire container of hummus. It was very good, but I think 1/2 cup of hummus isn't enough.
I consistently use AR for ideas and the reviews are invaluable. Tonight I'm cleaning out the fridge and freezer as my daughter prepares for a major move in two days. I used this recipe as a launching pad and substituted what she had on hand. Two leeks and a huge fresh jalapeño instead of the onion and bell pepper....half a container of spicy red pepper hummus from Costco....two chicken breasts and two ground chicken patties. I marinated the chicken for an hour in the juice of the other lemon half, along with sriracha, cumin, salt and pepper....and then quickly seared it. I baked at 450 according to directions and then sprinkled with toasted chopped macadamia nuts. It was absolutely delicious served with brown rice and yogurt-cumin roasted cauliflower. A gourmet meal from odds and ends! Thank you, submitter of this recipe, for a great idea and for graciously allowing me to post modifications. --Cooking with love
Added fresh garlic & feta on top of the chicken breast, forget the lemon juice & just sprinkled a little paprika on top. Delicious! Only 30 minutes to bake for me. Served with brown rice and everyone loved it.
Wasn't bad but as I do with almost all these recipes I made modifications where I saw fit. For starters, the hummus. I went with the "supremely spicy hummus" by Sabra to help prevent the bland flavor I see all over the reviews. Swapped the green pepper for a red pepper. No lemon juice either on one breast to compare flavor. Personally I liked the contrast of spice and citrus but it's your call. Also didn't need that much paprika for only 2 breasts, need about 1/2-3/4 the quoted amount. Still was a little on the bland side so after it cooked I added my own mixture of spices to flavor it up. I suggest playing around with what flavors you like to see what you need to add or change to reach your desired level of taste.
This was such a delicious and easy way to cook up some chicken. I used a homemade recipe for the hummus so that it was extra flavorful. Also, before putting the chicken over the vegetables, I sautéed the peppers and onion with pesto and garlic. I think this may have been the most delicious dish I have ever made. Try it out! And remember to always keep it irie :)
Followed recipe exactly minus the green peppers just because I was out. Still turned out DELICIOUS! Even my picky husband loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 198
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