This was my favorite meal this week! I haven’t had breaded chicken in forever because it’s not the most healthy way to make chicken – but this was a genius idea and not entirely unhealthy either. Okay probably not the most basic recipe. But if you’re like me, you already had the whole wheat breadcrumbs and the hummus made in advance. So the whole meal took under an hour! Okay…I also roasted the carrots the day before too. Sorry guys…I love spending time in my kitchen. Get used to it.
Bread crumbs are easy – save all your bread butts. You know, the ends that nobody wants to eat. Stick em in a freezer until you have a good stash of them. Pulse the frozen bread in a blender. Toss with some coconut oil or olive oil and any desired seasonings unless you want to leave them plain. Lay out on foil-lined baking sheets and bake at 250 for about 10-15 minutes, stirring them partway through. DONE. So easy.
Hummus is also easy. See this post. Basically just invest in a really good blender and you’ll be able to make anything you want from scratch.
Or you can be a normal human and go buy breadcrumbs and hummus from the store…
The roasted carrots and kale were because I had them and needed to use it. I actually sauteed the kale with salt and pepper. I roasted the carrots the day before after coating them in a little (1tbsp) oil, (1 tbsp) honey, chipotle chili seasoning, and garlic. Things like that I don’t measure except the oil and honey because they are significant when it comes to tracking macros – just have fun with the spices though! I like to roast most vegetables on 425 degrees for about 15-20 minutes (depending on what it is, but in the case of carrots this is accurate)
One of the keys to breaded chicken is searing it in a pan first to crisp up the breading and then baking it to cook it through. However in this case, the hummus keeps it pretty dang moist and it doesn’t get super crispy. But it is delicious nonetheless. Nothing worse than dried-out chicken breast five days in a row…that’s not a problem with this recipe!