Spice Rubbed Chicken

with Red Pepper Hummus and Warm Vegetables

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Instructions

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1 Prep chicken

Add the garlic powder, onion powder, garam masala chipotle (spicy!) and a generous drizzle of olive oil to a bowl, mix. Add the chicken and turn it until well coated. Set aside for 5 min. (Remove the hummus from the fridge 20-30 min prior to serving.)

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2 Prep vegetables

Meanwhile, chop the bell pepper. Peel and finely slice the onion. Halve the zucchini lengthwise, then slice.

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3 Fry chicken

See pro tip! Heat a pan over a medium heat with a drizzle of oil. Once hot, add the seasoned chicken (in batches) and fry with a large pinch of salt for 5-6 min on either side or until cooked through. Transfer to a plate to rest for 5 min.

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4 Fry vegetables

Wash and dry the pan and return it to a medium-high heat with a second drizzle of oil. Once hot, add the bell pepper, onion and zucchini and fry with a pinch of salt for 4-5 min until tender-crisp.

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5 Serve

Slice the rested chicken. Divide the red pepper hummus among plates and arrange the chicken over the top. Serve the warm vegetables alongside. Garnish with the fresh parsley leaves and a grind of black pepper.

Tips for fussy eaters

Leave the spices out and turn the whole thing into a chicken and hummus sandwich.

Pro tip

If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.

No time to cook? This one comes together in 20 minutes!

Cooking Time: 20 min

Cals 628 · Prot 53 · Carbs 31 · Fat 32

Gluten-Free

Dairy-Free

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Garlic powder 2 Grams
Onion powder 2 Grams
Garam masala powder 2 Grams
Chipotle powder 2 Grams
Olive oil 2 Tbsp
Salt 1 Tsp

Vegetables

Red bell pepper 1 Piece
Red onion 1 Piece
Zucchini small 2 Pieces
Olive oil 2 Tbsp
Salt 1 Tsp

To serve

Red pepper hummus 225 Grams
Fresh parsley 15 Grams
Black pepper 1 Tsp

No time to cook? This one comes together in 20 minutes!

Cooking Time: 20 min

Cals 628 · Prot 53 · Carbs 31 · Fat 32

Gluten-Free

Dairy-Free

Instructions

photo

1 Prep chicken

Add the garlic powder, onion powder, garam masala chipotle (spicy!) and a generous drizzle of olive oil to a bowl, mix. Add the chicken and turn it until well coated. Set aside for 5 min. (Remove the hummus from the fridge 20-30 min prior to serving.)

photo

2 Prep vegetables

Meanwhile, chop the bell pepper. Peel and finely slice the onion. Halve the zucchini lengthwise, then slice.

photo

3 Fry chicken

See pro tip! Heat a pan over a medium heat with a drizzle of oil. Once hot, add the seasoned chicken (in batches) and fry with a large pinch of salt for 5-6 min on either side or until cooked through. Transfer to a plate to rest for 5 min.

photo

4 Fry vegetables

Wash and dry the pan and return it to a medium-high heat with a second drizzle of oil. Once hot, add the bell pepper, onion and zucchini and fry with a pinch of salt for 4-5 min until tender-crisp.

photo

5 Serve

Slice the rested chicken. Divide the red pepper hummus among plates and arrange the chicken over the top. Serve the warm vegetables alongside. Garnish with the fresh parsley leaves and a grind of black pepper.

Tips for fussy eaters

Leave the spices out and turn the whole thing into a chicken and hummus sandwich.

Pro tip

If the chicken is browning too quickly without cooking all the way through, add a splash of water to the pan, reduce the heat and cover with a lid until fully cooked.

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Garlic powder 2 Grams
Onion powder 2 Grams
Garam masala powder 2 Grams
Chipotle powder 2 Grams
Olive oil 2 Tbsp
Salt 1 Tsp

Vegetables

Red bell pepper 1 Piece
Red onion 1 Piece
Zucchini small 2 Pieces
Olive oil 2 Tbsp
Salt 1 Tsp

To serve

Red pepper hummus 225 Grams
Fresh parsley 15 Grams
Black pepper 1 Tsp
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