Roast Chicken, Basil Hummus w Tomato & Olives
Takes around 15 mins.
Pre-heat oven to 450F. This easy roast chicken recipe backed by a gorgeous basil hummus provides a chunk of summer in every mouthful.
- 2 chicken breasts, boneless and skinless
- Tin of chickpeas (rinsed and drained)
- Handful of basil (approx. a cup)
- 1 lemon
- 2 garlic cloves
- 1 cup of cherry tomatoes
- 1 cup of olives - I likes pips, in but for kids best remove
- 2 Tbsps capers, drained
In a med/hot pan splash add a splash of 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). Remove and set aside.
Basil Hummus (served at room temperature - make ahead)
In a food processor, toss in strained chickpeas, handful of basil, juice of half a lemon, good splash of olive oil, 1 garlic clove, 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, 1 thinly sliced garlic clove, capers, olives, cherry tomatoes, juice of half lemon, pepper (you don’t need salt). Warm until tomato’s soften & garlic is golden (4 or 5 mins).
Spread a whack of hummus on your plate, then add your sliced chicken, add your warm tomato & olives, garnish w a drizzle of good olive oil, cracked pepper & thinly sliced fresh basil.
For brekkie the next day I adore the hummus on toast with a fried egg. Mmmmmm.