It’s easy to get stuck in a rut. When we do eat meat, we tend to stick to boneless skinless chicken breasts, as they are one of the healthier options in the meat department for people who aren’t a fan of fish. And while there are a thousand and one things that you can do with chicken, it is so ridiculously easy to get stuck making the same three or four recipes over and over again because you didn’t plan ahead for dinner tonight, and you always seem to have the same things on hand in a pinch.
Well, this recipe is another solid addition to your go-to boneless skinless chicken recipe arsenal! The consistency of the hummus when spread on the chicken is such that it lets little moisture escape, leaving you with tender juicy chicken every time. And the true beauty of this recipe is that the variety of your dinner is limited only by the flavours of hummus you can imagine. Try it with roasted red pepper hummus, garlic hummus, sun dried tomato and basil, the sky is the limit.
3 boneless skinless chicken breasts
4.5 Tbsp hummus
1 Tbsp water
1/4 Tbsp extra virgin olive oil
1/2 Tbsp almond milk
Garlic powder to taste
Paprika to taste
Ground black pepper to taste
Preheat oven to 400°F. Place chicken breasts on a foil lined tray. In a small bowl, add the hummus and water, mixing well. Mix in the olive oil and almond milk, followed by the garlic powder, paprika, and ground black pepper to taste. Spread evenly over chicken breasts, then cook for 35 minutes ensuring that the internal temperature of the chicken reaches at least 165°F. Serves three. Enjoy!