With hummus, that is. More specifically hummus crusted chicken. On a bed of couscous. Drizzled in dressing. Give me Mediterranean or give me death.
A little aggressive, yesss perhaps. But Greek food just *gets* me... garlicky, citrusy, fresh, sometimes spicy, typically involves feta... what's not to love! I know there isn't chocolate drizzled all over it and it's not soaked in a bottle of wine, but trust - ess good.
Another chicken recipe you say? Why yes, more chicky comin' atcha. Even though it's THE single most common protein found in recipes across the globe (not factual but go with me), my guess is that you -- along with me and the rest of the world -- are still trying to perfect it. With it being healthy, affordable, accessible and pretty darn tasty if made right, there are endless possibilities for this little flightless bird. And smothering it in hummus is just where I suggest you begin.
I made this with a side of the couscous tabbouleh and dressed everything with a lemon vinaigrette, but this chicken would be great in pitas (perhaps these?), on a bed of lettuce or even as little dippers in tzatziki (recipe here as well). Your opportunities for hummus chicken devouring know no boundaries!
Quick side note: I'm working on a recipe calendar for the first half of the year, so if you have something you'd love to see here on Savvy, let me know! You can comment below, email me, send me a DM on Insta, chat through a Snap or send a carrier pigeon - your choice. But I'd love to bring your ideas to life!
Hummus Crusted Chicken + Couscous Tabbouleh
Prep Time: 10 mins | Cook Time: 30 mins | Serves 3-4
- 3 boneless, skinless chicken breasts, trimmed of fat & rib meat
- 1/2 cup of hummus (any variety - plain, spicy, garlic roasted, etc.)
- 1 cup panko breadcrumbs (can use GF variety)
- salt and pepper
- 3 tbs. olive oil
- 1 5.8-oz. pkg. couscous, any variety (I love Near East variety)
- 1/2 yellow onion, diced
- 1 garlic clove, minced
- 1 cup chicken broth
- 1/2 cup cherry tomatoes, halved
- 1/2 hothouse or English cucumber, peeled and diced
- 1/2 jalapeno, sliced (remove seeds for less heat)
- 1/4 red onion, sliced
- 1 bunch flat-leaf parsley, roughly chopped
- juice of 1 lemon
- olive oil
- salt and pepper
- Preheat oven and prep chicken: Set your oven to 375 degrees. Take a piece of parchment or freezer paper to cover chicken breasts and using your hand or the side of a can, pound chicken out to even thickness, around 1 inch thick. Sprinkle both sides of chicken breasts with salt and pepper, patting down to keep seasoning in place.
- Coat your chicken in hummus: Ah, the fun part. Take a spoon and spread a thin, even coat of hummus on one side of your chicken breasts. On a separate plate, place your panko in a thin layer. Take your chicken breast hummus-side down and place into panko, once again patting down so that panko sticks. Place onto sheet pan and continue with all three chicken breasts. Repeat on other side of chicken breasts by spreading hummus and dipping into panko (you might need to add more panko to your plate at this point). Once all three chicken breasts have been coated on both sides, they're ready for the pan.
- Form a crust in pan first: In a medium, nonstick skillet, warm 1 tbs. of olive oil. Once warm, carefully place one chicken breast in and cook for 2 minutes or until side is golden brown. Carefully flip over when ready (some panko will probably fall off, don't panic) and cook for another two minutes. When both sides are golden, place back onto sheet pan. Remove your pan from the heat, take a paper towel and carefully dust out any loose crumbs into sink. Heat another 1 tbs. of olive oil in the cleaned pan and once warm, add in second chicken breast and repeat, and then the third.
- Place all crusted chicken into oven: Once all three chicken breasts have been crusted in the pan, they're ready for the oven. Place in preheated oven and cook for 25 minutes (up to 28 minutes if the breasts are on the larger or thicker side).
- Meanwhile, make your couscous: Couscous is such a great side dish because it cooks in less than 10 minutes! In a medium saucepan, heat 1 tbs. olive oil and then your diced yellow onion. Cook for about 3 minutes, stirring occasionally, and then add in garlic and cook for another minute. Add in seasoning packet and chicken broth and bring to boil. Once boiling, stir in couscous, remove from heat and cover with lid. Let stand for 5 minutes or until all liquid has been absorbed. Fluff with fork.
- Make tabbouleh: In a medium bowl, add cherry tomatoes, cucumber, jalapeno, red onion and chopped parsley. Top with fluffed couscous. Squeeze lemon juice over top the couscous along with 1/2 tbs. olive oil. Toss together and season with salt and pepper as needed.
- Slice chicken: Once chicken has finished cooking, remove from oven, tent with aluminum foil and let rest for 5 minutes. Carefully slice through crust with a sharp chef's knife, trying to keep crust in tact as best you can. Serve warm.
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with @TheSavvySpoon or #TheSavvySpoon on Instagram!