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Lemony chicken with roasted hummus

Lemony chicken with roasted pumpkin hummus

Lemony chicken with roasted pumpkin hummus

For the chicken:
4 lemons, juiced and zested
1T thyme leaves
4 cloves of garlic, finely chopped
2t smoked chilli flakes
Salt and freshly ground black pepper to taste
4 large free-range chicken breasts, butterflied

For the roasted pumpkin hummus
500g pumpkin chunks, roasted
2 cloves of garlic, or 6 roasted garlic cloves
2t paprika
2T tahini paste
4T plain fat free yoghurt
1 lemon, juiced
Salt and freshly ground black pepper


For the slaw
1/2 Red or white cabbage (or both) thinly shredded
1 carrot, cut into ribbons
2 spring onions, thinly sliced
1 celeriac, cut into fine matchsticks
1 1/2 cups plain - fat free yoghurt
1T dijon mustard
1 Lemon, juiced
Salt and freshly ground black pepper to taste

Serve with rocket leaves dressed in lemon juice
Prepare a marinade by mixing the lemon juice, zest, thyme, garlic, chili flakes, salt and pepper. Keep half aside. Place one half in a large mixing bowl and add the chicken breasts, allow to marinade for 10 minutes.
Heat a griddle pan over a high heat. Add the chicken breasts and grill for about 4 minutes a side basting with the sauce the chicken was marinating in. Once cooked, set aside to rest.
Prepare the pumpkin hummus by adding the roasted pumpkin to a blender along with the garlic, paprika, tahini, yoghurt, lemon juice and seasoning. Blend until smooth.
For the slaw combine the cabbage, carrots, spring onions and celeriac before combining with the yoghurt, dijon and lemon juice. Toss to combine.
Serve the hummus with the grilled chicken, slaw and the rocket leaves dressed with extra lemon juice.

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