Hummus goes from appetizer to main dish as a rich, tangy coating on chicken breasts. In the oven, the hummus coating caramelizes slightly and the sprinkle of sesame seeds turns extra-crunchy and nutty.
Servings: 4 | Total: 30 mins
Nutritional information: (average serve)
- Calories: 307
- Protein: 39.4g
- Carbs: 8.7g
- Fat total: 12.5g Saturated Fat: 2.3g
⅔ cup prepared hummus
1 teaspoon ground cumin
1 teaspoon lemon zest (from 1 lemon)
½ teaspoon paprika
¼ teaspoon salt
½ teaspoon ground pepper
4 boneless, skinless chicken breasts
¼ cup toasted sesame seeds
2 tablespoons chopped fresh parsley
Lemon wedges for serving
Preheat oven to 200 C. Line a rimmed baking sheet with foil.
Whisk hummus, cumin, lemon zest, paprika, salt and pepper in a small bowl.
Spread the mixture evenly on both sides of chicken breasts. Sprinkle both sides with sesame seeds, pressing gently to adhere. Place on the prepared pan.
Roast the chicken for 20 minutes. Let stand for 5 minutes. Sprinkle with parsley and serve with lemon wedges and fresh steamed broccolini.