Tuesday, August 19, 2014

Hummus Crusted Chicken - my new obsession!

For some crazy reason, in all my years I have always said "I don't like Hummus". Why? Just because. I had never tried it, never wanted to - just declared I didn't like it. Ridiculous right? To not even try something just say - oh I don't like this? Well since March, 2014 - when I decided, made a choice, to start eating as clean as possible, to start taking care of myself, mind body and soul - I also decided I need to start trying new foods.

I have seen so many recipes with Hummus, read so much on the benefits of eating hummus - It provides you with protein and a number of essential vitamin and minerals, and while it can be high in fat, it is mostly heart-healthy unsaturated fat. I decided I was going to try it. I wanted a healthy alternative to dip my veggies in - so I could steer clear of all the fatty dips with no nutritional value.

So I dipped my carrot into hummus and was like... WHAT???? Why have I not been eating this??  I was now obsessed! So i set out to find ways to incorporate hummus into my meals. This recipe is delicious!! I made it my own and I hope you enjoy it as much as my family did.

Ingredients 

Chicken Breast - 1 pound
Salt & Pepper
Red Potato (enough to slice up and cover the entire bottom of your pan)
Red & Green Peppers (1/2 of each - more if you like)
1/2 white onion
4-5 cloves of garlic minced
1 tbsp EVOO
2 lemons
1 tsp paprika 

Directions

Preheat oven to 450. Drizzle EVOO across the bottom of your pan. 

Season your chicken breasts with salt & pepper or your favorite seasoning. 
In a separate bowl, put all your cup up red, green peppers, onions, garlic, and potato. Drizzle your EVOO over the top and mix it up well. Add some salt & pepper or your favorite seasoning. 

Then place your potato mix into the bottom of your pan in an even layer. 


Get your humus ready!!! 
Then cover your chicken with it. Spread it all over the chicken, and then place your chicken on top of your potatoes. Sprinkle the paprika across the top. Take 1 lemon and squeeze the juice all across the chicken and potatoes. With the second lemon, you can cut into slices and place under the chicken. 

Bake for 25-30 minutes, until everything is all cooked through. 

Eat immediately or pack and store for future meals. I then placed everything into ready to serve containers, already portioned out - so I can grab and go. 

Following the 21 day fix? This is 1 red, 1 yellow, 1/2 blue, 1/4 green if you give yourself a hefty helping of veggies. 





Enjoy!!