Holy smokes, it's been quite awhile since I've posted a recipe to the blog. But that's because a lot has been going on in the past few months.. let me see, I graduated law school, studied and took the bar exam, and starting to work full-time again like a normal person contributing to society. I have never been so happy to just lead a normal life... as in, come home, make dinner, clean the kitchen, maybe do a little laundry, you know... the mundane things in life.
Tonight's recipe is brought to you by - what is left in the fridge before tonight's grocery shopping trip. I love hummus but never seem to make it through a container, so that's how hummus came to jazz up the chicken.
Ingredients:
- 4 Chicken breasts 4 (or 1 per person)
- 4 Tbsp Hummus - I prefer roasted garlic hummus
- 1 tsp Minced Garlic (if not using garlic hummus)
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tsp Red Pepper Flakes
- 1/4 c. Almonds - Chopped
- 1/4 c. Pistachios - Chopped
- 1 lemon, sliced into wedges
Directions:
- Preheat oven to 450F
- Lay chicken breasts into a baking dish
- Spread 1 Tbsp of Hummus on top of each chicken breast
- Sprinkle garlic, paprika, cumin, and red pepper flakes on top of the chicken breasts
- Spread chopped almonds and pistachios on top of hummus and press into the hummus
- Place chicken breasts into oven and bake for appx. 30-40 minutes until done (juices should run clear)
- Serve with lemon wedges
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