Hoummus Chicken

By Bonnie T

Ingredients

• 2 boneless/skinless chicken breasts
• 2 lemons (1 sliced into rounds and 1 juiced)
• 1/2 cup hoummus
• 4 fresh rosemary sprigs or 2 tablespoons dried
• Generous drizzle of balsamic vinegar
• Sea salt and freshly ground pepper
• Hoummus
• 1 can garbanzo beans (chickpeas), rinsed and drained
• 2 cloves garlic, peeled
• Juice of 1 lemon
• 3 tbsp tahini
• 1 tsp sea salt
• 1 tsp cumin
• 1 tsp paprika
• 1 tbsp extra-virgin olive oil

Preparation

Step 1

Preheat to 450°F. Blend all the hummus ingredients together in a food processor.

Place the chicken breasts in a small roasting pan, covering all exposed meat with the hummus (use a spoon or your hands, just make sure it’s layered quite thick, about 1/4”). Scrunch each lemon half in your hand and then loosely arrange them over the chicken with the rose¬mary sprigs, broken into smaller pieces.

Serve With Brown Rice Pilaf