I had this chicken for lunch today with beets and bok choy. It was super easy to make. It was very good. The recipe is from the Clean program. Here is the link: http://www.cleanprogram.com/files/goop-recipes.pdf. I have enough leftovers for the rest of the week for a salad or with some yummy veggies.
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) (I like the Tribe brand) (roasted garlic is yummy)
4 fresh rosemary sprigs or 2 tablespoons dried
Generous drizzle of balsamic vinegar
Sea salt and freshly ground pepper
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
Finish with another quick drizzle of lemon juice and an optional pinch of sea salt and black pepper to taste.
Make the hummus in a food processor by blending
the following ingredients:
1 can garbanzo beans (chickpeas), rinsed and drained
2 cloves garlic, peeled
Juice of 1 lemon
3 tablespoons tahini
1 teaspoon sea salt
1 teaspoon cumin
1 teaspoon paprika
1 tablespoon extra virgin olive oil