Hummus Crusted Chicken
with Smokey Roasted Potatoes and Lemon Green Beans
Covering white-meat chicken before roasting, leave it juicy and full of flavour!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
4 cs
Houmous
(Contient Sésame Peut contenir Moutarde, Sulfites, Oeuf, Crustacés, Blé, Gluten, Soya, Poisson, Lait)
6 g
Mélange paprika fumé et ail
(Contient Sulfites Peut contenir Noix, Blé, Lait, Moutarde, Arachides, Sésame, Soya)
2 pièce(s)
Pomme de terre Russet
½ pièce(s)
Oignon rouge
170 g
Haricots verts
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
½ pièce(s)
Citron
Pas inclus dans votre livraison
2 cs
Huile*
1 cs
Beurre*
(Contient Lait)
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Remove any brown spots from potatoes and cut into 1/2-inch wedges. To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Smoked Paprika Garlic Spice Blend, salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, halve, then peel onion. Cut half the onion (use whole onion for 4 ppl) into 1/2-inch slices.
- Zest, then cut half the lemon (use whole lemon for 4 ppl) into wedges.
- Trim beans.
- In a small bowl, stir together hummus and mayo.
- Pat chicken dry with paper towels. Season with remaining Smoked Paprika and Garlic sPice Blend, salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to a parchment-lined.
- Top with hummus mixture, then roast in the middle of the oven for 10-12 min, until cooked through.**
- Heat the same pan (used in step 4) over medium-high.
- When hot, add green beans, onions and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) butter. Cook for 1 min, stirring often, until onion is fragrant and green beans are tender-crisp.
- Stir lemon zest into beans, then season with salt and pepper.
- Divide potatoes, beans and chicken between plates.
- Squeeze over a lemon wedge, if desired.