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Warm Red Pepper Hummus with Chicken Breasts |
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| Serves 4 |
Prep 20 mins |
Cooking 20 mins |
Easy |
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Ingredients |
4 small chicken breasts
green salad leaves, dressed in olive oil and lemon juice
Hummus
4 tsp olive oil
1 onion, finely chopped
1 tsp cumin seeds
400g tin chickpeas, drained and rinsed
2 roasted red peppers (homemade or from a jar), drained and
chopped
1 tbsp tahini
1 lemon, juiced
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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 mins until soft,
then add the cumin seeds and cook for a minute. Add the
chickpeas, peppers and 150ml of water, and simmer gently
for 2 mins. Tip into a blender with the tahini and lemon
juice, and whizz until completely smooth. Tip back into
the pan, season and keep warm.
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Bash the chicken breasts
between two pieces of cling film or baking paper until
about 1 cm thick, drizzle with the remaining oil, season
well and sprinkle over pepper and paprika. Heat a large
griddle pan over a high heat and cook the chicken breasts
for 4-5 mins on each side until well coloured and cooked
through. Rest on a plate for 5 mins, then slice.
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Divide the hummus between 2 plates, put the
chicken slices on top and serve with the dressed salad.
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DAILY
DINNERS 
