This recipe is an easy way to jazz up an ordinary chicken breast through the simple addition of hummus and a squeeze of lemon.
Serves 2
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients
2 small boneless, skinless chicken breasts
salt and pepper
1 zucchini, thickly sliced
1 medium onion, cut into wedges
1 medium sweet potato, cut into thin rounds
1/2 cup of hummus (there's a recipe for hummus here if you want to make your own)
1 Tbsp olive oil
1 lemon
1/2 tsp smoked paprika
Method
Preheat the oven to 220° degrees.
Pat the chicken dry. Place each piece under a square of cling film and use a rolling pin to make a thin escalope, between 1-2 centimetres thick. Season the chicken breasts with salt and pepper.
Toss the zucchini, sweet potato and onion in a bowl with olive oil until evenly coated. Season lightly with salt and pepper.
Tip the vegetables into a large baking dish and even them out into a layer. Put the casserole dish in the oven to partially cook the vegetables, for 15 minutes.
Remove the dish from the oven. Cut the lemon in half and thinly slice one half. Lie the slices across the top of the vegetables and then sit the chicken breasts on top.
Spoon the hummus onto the top of each chicken breast, smoothing the layer out with the back of the spoon. Squeeze the juice of the other half of the lemon over the chicken and vegetables. Sprinkle paprika on top.
Bake for 25-30 minutes, until the chicken is cooked through and the vegetables are tender.
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