Hummus Crusted Chicken

I actually can’t remember what prompted me to try this out- I think I was just playing around with the idea of what new combinations of protein I could use! This uses half chicken allowance and half tinned (rinsed and drained) chickpea allowance.

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  1. Prepare chicken and place in an oven proof dish- quick spray garlic frylight and seasoned with black pepper.
  2. Make a hummus with chickpeas- place chickpeas, a clove of garlic, a few sprays of frylight and lemon juice into a food processor and start to process. Add in a small amount of water to get the desired consistency- you want it slightly drier than a hummus.
  3. Scrape into a bowl and season with chilli flakes, smoked paprika, cumin powder and some mint.
  4. Thoroughly mix through and then spoon on top of the chicken.
  5. Bake uncovered at 180c for 25-30 mins until the crust is golden brown.
  6. Serve with 80g veg.

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