After being sick from questionable sushi yesterday, I had quite an appetite for dinner. I got this recipe from an old friend and had been waiting for enough time to make it. This chicken was so flavorful and moist and the cauliflower/broccoli with cheese never disappoints.
Here is the recipe:
Hummus Crusted Chicken with Rosemary and Lemon
2 boneless/skinless chicken breasts (local and free-range)
2 lemons, (1 sliced into rounds and 1 juiced)
1/2 cup hummus (you can buy it or use the quick and delicious recipe below)
4 fresh rosemary sprigs or 2 tablespoons dried
Generous drizzle of balsamic vinegar
Sea salt and freshly ground pepper
(I also added thyme )
Preheat to 450
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 rosemary sprigs, broken into smaller pieces, so the flavor comes out more.
Generously drizzle the entire mix with lemon juice and then a quick drizzle of balsamic vinegar. Bake until the hummus is golden brown and the meat is juicy and tender (checking with a knife to make sure it’s cooked all the way through), about 30 minutes. Finish with another quick drizzle of lemon juice and an optional pinch of sea salt and black pepper to taste.
For a side dish we had steamed cauliflower and broccoli with cheese sauce.
Net carbs: about 10 (depending on portion size)