This is a great midweek meal! It’s fast, delicious, and a nice change of pace from a plain piece of chicken and a vegetable. The recipe is as simple as chop, toss, and broil. The charred peppers and onion bring a sweetness to this dish but what really makes it is the hummus. This dish invites you scope up some hummus, chicken and peppers with a toasted pieces of pita bread for scrumptious bit.
Chicken Peppers and Hummus
From: Gourmet
Prep Time: 10 minutes
Cook Time: 10 minutes
Yields: 4 servings
Ingredients
2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon dried oregano
1 1/2 pounds skinless boneless chicken thighs, cut into 2 1/2 -inch pieces
2 bell peppers (red, orange or yellow), cut lengthwise into 1/2-inch-wide strips
1 medium onion (red or yellow), cut lengthwise into 1/2-inch-wide strips
8- to 10-ounce hummus
Toasted pita bread (optional)
Instructions
Preheat broiler.
Stir together oil, salt, cumin, pepper, and oregano in a large bowl, then toss with chicken and vegetables. Arrange in baking pan without crowding and broil 4 to 6 inches from heat, stirring once, until chicken is just cooked through and vegetables are lightly charred, about 8 minutes. Divide hummus among plates and top with chicken and vegetables. Serve with pita bread if desired.
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