Olive Magazine
Chicken and Hummus Recipe

Warm red pepper hummus with coriander chicken breasts

Published: January 29, 2019 at 4:01 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Want an easy midweek dinner that's high in protein? Try our pan-fried coriander chicken recipe with vibrant, homemade red pepper hummus

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal387
fat18.1g
saturates2.7g
carbs13.8g
sugars2.6g
fibre6.3g
high inprotein39.2g
salt0.2g
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Try this chicken and red pepper hummus recipe then check out more chicken breast recipes.

*This recipe is gluten-free according to industry standards

Ingredients

  • 4 small skinless chicken breasts
  • 4 tsp coriander seeds, lightly crushed
  • a big pinch dried chilli flakes
  • 2 big handfuls rocket, dressed in olive oil and lemon juice

HUMMUS

  • 4 tsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tsp cumin seeds
  • 400g tin chickpeas, drained and rinsed
  • 2 roasted red peppers from a jar, drained and chopped
  • 1 tbsp tahini
  • 1 lemon, juiced

Method

  • STEP 1

    For the hummus, heat 1/2 the oil in a small pan and add the onion and a little seasoning. Cook over a medium heat for 5 minutes until soft, then add the garlic and cumin seeds, and cook for a minute. Add the chickpeas, peppers and 150ml of water, and simmer gently for 2 minutes. Tip into a blender with the tahini and lemon juice, and whizz until completely smooth. Tip back into the pan, season and keep warm.

  • STEP 2

    Bash the chicken breasts between two pieces of baking paper until about 1cm thick, drizzle with the remaining oil, season well and sprinkle over the coriander seeds and chilli flakes. Heat a large griddle pan over a high heat and cook the chicken breasts for 4-5 minutes on each side until well coloured and cooked through. Rest on a plate for 5 minutes, then slice.

  • STEP 3

    Divide the hummus between 2 plates, put the chicken slices on top and serve with the dressed rocket.

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