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trim bottoms green bell pepper red bell pepper ########################### vegetables Mix & match ########################### kosher salt fresh ground black pepper EVO cumin dreid oregano chicken breasts
Viewed: 47 - Published at: 4 years agoIngredients
- 1 bunch asparagus, trim bottoms
- 1 green bell pepper, cored and seeded, cut into about 6 wedges
- 1 red bell pepper, cored and seeded, cut into about 6 wedges
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- Vegetables option:
- Mix & match above with cauliflower, carrots, Brussels Sprouts
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- Kosher salt
- Fresh ground black pepper
- 6 tablespoons EVO, divided
- 1/2 teaspoon cumin
- 1/4 teaspoon dreid oregano
- 1 1/2 pound boneless, skinless chicken breasts, cut into 2 inch pieces
- 10 ounce (or larger) tub prepared hummus
- 4 to 8 rounds of flatbread or individuela-size pita bread pockets
Method
- Preheat broiler
- Baking sheet; line with foil, spray with cooking spray
- Large bowl; combine vegetables, drizzle with 2 tablespoons EVO, toss to coat evenly. Transfer to one half of the baking sheet. Season with salt & pepper. Set aside
- Large bowl; stir together remaining oil, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, cumin & oregano. Add chicken, toss to coat well.
- Arrange chicken in single layer on the other half of the baking sheet.
- Place baking sheet about 6 inches from the broiler. Cook until done, about 8 minutes.
- Arrange on large round serving plate with hummus in a small bowl in the middle, with the chicken, vegetables & flatbread all around. Serve immediately
