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Mediterranean Diet Roasted Red Pepper Chicken with Lemony Garlic Hummus



  Paprika Chicken and Hummus

The 30-Minute Mediterranean Diet Cookbook: 101 Simple, Savory Lifelong Prescriptions, published by Rockridge Press. Copyright © 2018 by Serena Ball and Deanna Segrave-Daly.

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Returns:

6


portions

Preparation time:

0

hours

10

min

Cooking time:

0

hours

10

min

Total time:

0

hours

20

min

1 1/2
Pound.

Chicken thighs without skin, cut into 1-inch pieces

1/2


sweet or red onion, cut into 1 inch pieces

2
Tablespoon.

extra virgin olive oil

1/4
tsp.

freshly ground black pepper

1/4
tsp.

Kosher or sea salt

12
oz.

Glass of roasted red peppers, dehydrated and chopped

10
oz.

Container with prepared hummus

3


6-inch wholemeal Pitas, cut into eighths

  1. Cover a large, lined baking tray with aluminum foil. Put aside. Place a stove grate about 4 inches under the grill element. Preheat boiler to high altitude.
  2. Mix chicken, inion, oil, thyme, pepper and salt in a large bowl. Spread the mixture on the prepared baking sheet.
  3. Place the chicken under the grill and fry for 5 minutes. Remove the pan, stir in the peppers and return to the grill. Fry for 5 minutes or until the chicken and onion start on the tops. Remove from the oven.
  4. Spread the hummus on a large platter and add the chicken mixture. Squeeze the juice of half a lemon and serve with the pita pieces.

Swap shrimp, salmon or cod and make a grilled seafood meal instead. You can also use mushrooms or zucchini as a vegetable, but be careful as they cook faster than the onion.

Extract from The 30-Minute Mediterranean Diet Cookbook: 101 Simple, Tasteful Recipes for Lifelong Health edited by Rockridge Press. Copyright © 2018 by Serena Ball and Deanna Segrave-Daly.

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