Roast Chicken, Basil Hummus w Tomato & Olives
Prep time around 15 mins.
This easy roast chicken recipe backed by a gorgeous basil hummus provides a chunk of summer in every mouthful.
- 2 chicken breast
- Tin of chickpeas (rinsed and drained)
- Handful of basil
- 1 lemon
- 2 garlic cloves
- 1 cup of cherry tomatoes
- 1 cup of olives
- 2 tblspns of capers
Pre-heat oven to 450. In a med/hot pan splash in olive oil and sear chicken (salt/pepper each side) 2 mins on each side (until golden). Slide pan into oven for 6/7 minutes (depending of thickness of breast).
Basil Hummus (served at room temperature)
In a food processor, toss in strained chickpeas, handful of basil, juice of half a lemon, good splash of olive oil, clove of garlic, salt & pepper. Add additional olive oil until hummus texture is achieved, season as required.
Warm Tomato & Olives
In a small med-heat pan add a generous splash of olive oil, thinly sliced garlic clove, capers, half handful of olives, handful of cherry tomatoes, juice of half lemon, pepper (you don’t need salt). Warm until tomato’s soften & garlic is golden (4/5 mins-ish).
Whack of hummus on your plate, then sliced chicken, add your warm tomato & olives, garnish w olive oil, cracked pepper & thinly sliced fresh basil.
For brekkie the next day I like to eat the hummus on toast with a fried egg. Mmmmmm.