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. But hey, those could go in with the chicken without any more time committed to the meal.
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 my recipe for the roasted red pepper hummus I made for this chicken. 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 them. I actually sauteed the kale with salt and pepper. I roasted the carrots the day before after coating them in a little (1 tbsp) 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 sources of fat and carbs- 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!
Hummus-Breaded Chicken with Roasted Carrots & Kale
- 1 lb chicken breast sliced into 4 servings
- 1/2 cup whole wheat bread crumbs
- 1/2 cup Roasted Red Pepper Hummus
- 1 tbsp oregano
- 1 tsp dried parsley
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup coconut oil for frying
Preheat oven to 350 degrees and set aside a large baking dish
heat a large deep skillet over medium-high heat and place coconut oil in it to melt
In a small bowl, mix bread crumbs, oregano, parsely, salt and pepper
Coat each chicken breast half in 2 tbsp of hummus (1 tbsp per side does the trick)
Dip each side in the bread crumb mixture and place in the skillet
Cook on each side for 1-2 minutes then place in the pan. Repeat for each chicken breast half. Place them in the baking dish as you remove them from the skillet.
Bake in the oven for about 30 minutes or until chicken has cooked through