Friday, December 5, 2014

Make boring Chicken POP!! Hummus Crusted Chicken!

We Eat a TON of Chicken and Chicken can get boring!! 
Make your Chicken POP with this easy Hummus Crusted Chicken Recipe! 
You can use store bought hummus or create your own homemade with this amazing recipe one of the coaches on my team created below!! 


Hummus Crusted Chicken



Smother some boneless, skinless chicken breasts with hummus (about 1 cup for 4), then top with a squeeze of lemon juice, a sprinkle of balsamic vinegar, chopped fresh rosemary, and lemon slices (optional). Bake at 450° until hummus is golden brown and meat is cooked through, 30 to 35 minutes. 

Season with himalayan sea salt and black pepper to taste and serve immediately.




Homemade Hummus:
By: Alicia Rath  


There are only a handful of ingredients to make amazing hummus and here are a few pointers I learned.
1. NO CANNED CHICKPEAS please! Buy a 1 pound bag of chick peas/garbanzo beans they are cheap and yes Walmart carries them.
2. FRESH IS BEST!
3. GOOD QUALITY OLIVE OIL
4. SEASON GOOD. DON’T SKIP THE PEPPER.
5. DON’T DUMP THE REMAINING CHICK PEA WATER! YOU WILL NEED IT!
6. SERVE IT WARM. IT TASTE SO MUCH BETTER.
7. BLENDER WORKS GREAT TO GET THE CREAMY CONSISTENCY.

Ingredients:
2 Cups dried garbanzo beans, Soaked overnight; drained. (Or follow quick cook method on back of packaging)
1/2 cup tahini (this is a sesame paste) ***DO NOT OMIT THIS
Homemade Hummus, Chicken recipe, eat clean chicken breast, hummus crusted chicken, 21 day fix dinner, Sara Stakeley, Sarastakeley.com, easy chicken baked, easy recipe, busy mom, working women,1/4 cup EVOO (extra virgin olive oil), a little more for topping
1/4 cup fresh lemon juice (about 1 lemon)
2 tsp. cumin
3-4 cloves of garlic, peeled.
1 small dried or fresh red chili pepper. (I had a dried Chinese red pepper that I infused in warm water to plump it back up).
1 1/2 tsp. Kosher salt to taste.
Preparation:
Bring garbanzo beans (chickpeas) and 5 cups of water to a boil. Reduce heat and cook chick peas until tender about 1 hr-1 1/2 hrs. Drain chickpeas but reserve the remaining cooking liquid. Transfer all but 1/4 cup of chickpeas to blender. Add tahini, EVOO, Lemon juice, cumin, garlic, red chili, and Kosher salt. Blend. Puree the mixture until smooth. Add reserved cooking liquid and puree until a “whipped” or “Airy” like consistency. That should take about 3-5 minutes. Taste!
Transfer hummus to a serving dish. Top with the remaining 1/4 cup of chickpeas, drizzle with more EVOO, and sprinkle with parsley and kosher salt.

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