Lemon Garlic Chicken & Hummus

Cut 1.25 pounds of chicken breast into large chunks.

Mince 2 cloves of garlic.

In a bowl, combine minced garlic, 2 tablespoons Dijon mustard, 2 tablespoons honey, 1.5 tablespoons lemon juice, 2 tablespoons extra virgin olive oil, salt, and pepper. Stir to mix.

Marinate the chicken in the mixture for about 10 minutes.

Heat a large skillet over medium-high heat and add a little olive oil.

Add the marinated chicken to the skillet and cook for about 6-7 minutes until golden brown and cooked through.

While the chicken cooks, prepare a chopped salad with 1 mini cucumber, 1 shallot, and cherry tomatoes. Reserve some dill for garnish.

Add a squeeze of lemon, a drizzle of extra virgin olive oil, and a pinch of salt to the salad. Stir to combine.

To make hummus, rinse and drain 1 can of chickpeas and add to a food processor with 1 small clove of garlic.

Add a tiny squeeze of lemon and blitz for a moment.

Add 1/4 cup tahini and 2-3 tablespoons olive oil to the food processor and blend.

With the motor running, add ice (about 1/4 to 1/3 cup) to the mixture to achieve a creamy consistency. Blend until smooth and airy.

Once the chicken is done, assemble everything on a platter, adding the chicken, salad, and hummus.

Equipment Needed

Spice Level:

Dietary