1. Preheat oven to 400. Line a baking sheet with parchment paper.
2.
Coat chicken with hummus and place on the baking sheet. In a small
bowl, combine the panko, Italian seasoning and paprika; sprinkle over
the chicken. Drizzle with olive oil and bake for 35 minutes.
3. Meanwhile, combine the salad ingredients in a large bowl. Transfer to four plates.
4. Slice chicken and place over the salad. Serve.
Hummus Crusted Chicken with Greek Chickpea Salad
Serves 4
All you need:
Chicken
4 boneless, skinless chicken breasts (I used Smart Chicken)
1 (10 oz.) tub Sabra roasted red pepper hummus
1/2 cup panko breadcrumbs
1 teaspoon Italian seasoning
1 teaspoon paprika
Olive oil, for drizzling
Salad
1 (15 oz.) can garbanzo beans, drained and rinsed
1 (4 oz.) tub crumbled feta cheese
1 English cucumber, seeded and diced
2 tablespoons olive oil
Juice and zest of 1 lemon
2 teaspoons tahini
1/2 teaspoon dried oregano
Salt and pepper, to taste
All you do:
1. Preheat oven to 400. Line a baking sheet with parchment paper.
2. Coat chicken with hummus and place on the baking sheet. In a small bowl, combine the panko, Italian seasoning and paprika; sprinkle over the chicken. Drizzle with olive oil and bake for 35 minutes.
3. Meanwhile, combine the salad ingredients in a large bowl. Transfer to four plates.
4. Slice chicken and place over the salad. Serve.