Moroccan Hummus Crusted Chicken and Baharat Baked Veggies
A very simple and very tasty two dish baked dinner with lots of veggies and protein
Servings 1
Ingredients
- 1 chicken breast organic and free range if possible
- 2 tbsp good quality hummus
- 1 tsp sumac
- 1/4 head broccoli
- 1/4 head cauliflower
- 1 field mushroom or 3 button mushrooms
- 1 clove garlic sliced
- 1 tomato organic if possible
- 1 tbsp olive oil
- 1 tsp Lebanese Baharat spice
- 1/2 tin chickpeas optional
Instructions
- Preheat oven to 200 degrees C
- Cut the chicken breast into large slices and spread with hummus, sprinkle with sumac and place in a baking paper lined baking dish
- Line a tray with baking paper. Chop the broccoli, mushroom and cauliflower into bite size pieces, toss with sliced garlic, olive oil and Baharat spices
- Bake veggies and chicken in the oven for 25 minutes. At the 10 minutes mark remove the veggies and stir through the tomato.
- At 25 minutes check that the chicken is cooked through, place the veggies in a bowl and slice chicken on top.
- Enjoy!
Notes
Use any veggies you have available, or any that you particularly like or have a craving for.
Stir through half a tin of chickpeas for added protein, fibre and flavour.
Be careful that the baking paper doesn't catch fire!
Cooking for your family? Simply multiply the ingredients by the number of serves you need.