Hummus crusted chicken & vegetables
A quick, easy and very tasty one tray you can make last minute. You can easily change the vegetables with the seasons. This meal will provide you with a great balance of protein and complex carbs and is a fab one to reheat for a leftover lunch next day.
Ingredients
Serves 4
8 chicken thighs (I prefer bone in and skin on)
Large jar of chickpeas (660g), drained and rinsed under cold water
Hummus (I like to use smoked hummus)
1 red onion, sliced
2 small red peppers, chopped
2 small green peppers, chopped
4 cloves garlic, chopped
Handful cherry tomatoes on the vine
Olive oil
Salt and pepper
Optional: olives go really well added towards the end of cooking
Method
Preheat oven to 190°C.
Spread a heaped teaspoon of houmous on each chicken thigh and set aside.
In a large baking pan or roasting tin add a good splash of olive oil.
Add sliced red onion and garlic.
Add cherry tomatoes.
Add the peppers
Now lay the chicken thighs on top.
Season with salt and pepper to taste.
Drizzle with olive oil
Slide in the oven and cook on 190 for 45-60mins, until crispy on top and cooked through.
I like to add the chickpeas 10mins before cooking ends
The Health Boost Tip
My tip to you is to stock up your cupboards, freezers really well. These one pan meals allow you to cook from scratch quickly on a midweek night and minimise the risk of reaching for ultra processed ready meal because you are short of time.
