Hummus
Chicken
Adapted
from Breakfast Television 2008
This
is a fast meal to prepare dinner. This
could be prepared the night before or in the morning so all you have to do is
pop it in the oven. Bake extra chicken
for lunch left overs the next day on a salad or in a wrap with sprouts and
assorted vegetables.
- Boneless chicken cut
into cubes (nuggets) or small serving sizes
- Hummus – optional
flavours; red pepper*, garlic etc
- Bread crumbs** or
coconut flour or unsweetened coconut (organic)
- Choose cooking dish 8
x8 or 9x13 depending on quantity of chicken
- Put a thin layer of
hummus on the bottom of the pan where chicken will sit. Or spread on
bottom of chicken
- Spread generous amount
of hummus on one side of chicken cubes/cut chicken. Place the other side
of the chicken into the hummus in the dish. Move the chicken around a bit to coat
the underside.
- Generously sprinkle
with bread crumbs.
- Bake at 400 degrees F
for approximately 10-15 minutes for nuggets or 20-25 for larger pieces. Or
until juices run clear.
Serve
with Quinoa, fresh tossed salad and steamed vegetable of your choice; bok choy,
swiss chard compliment this dish well.
* I personally like the red pepper hummus for
this recipe.
**Look
for bread crumbs that do not have any preservatives or minimal preservatives. The crumbs in my grocery store at in the
bakery section not where the bread is kept.
They may have added sugar but it should be minimal.