Easy,  Entrées,  Recipes

Pepper Chicken with Hummus

This dish was really easy to put together, but it wasn’t anything special. Good, but not great.

Pepper Chicken with Hummus

Pepper Chicken with Hummus
Gourmet March 2007

yield: Makes 4 servings
active time: 10 min
total time: 20 min

Toss and broil: Charred peppers and red onion bring color and sweetness to workaday chicken breasts.

⅓ cup olive oil
¾ teaspoon salt
½ teaspoon ground cumin
½ teaspoon black pepper
¼ teaspoon dried oregano, crumbled
1 ½ lbs. skinless boneless chicken breasts and/or thighs, cut into 2 1/2 -inch pieces
1 red bell pepper, cut lengthwise into 1/2-inch-wide strips
1 Italian frying or Cubanelle pepper, cut lengthwise into 1/2-inch-wide strips
1 medium red onion, cut lengthwise into 1/2-inch-wide strips
1 (8- to 10-ounce) container prepared hummus (preferably Sabra spicy or classic)
Accompaniment: toasted pita bread

Preheat broiler.

Line a large shallow baking pan with foil.

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.

MacGourmet Rating: 3 Stars

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