Grilled chicken and jalapeño cilantro hummus is exactly what I need. After weeks of Christmas cookies a super healthy dinner is just what the doctor ordered, figuratively speaking that is. This totally fits the bill and the whole family loves it!
Juicy grilled chicken in a blend of mediterannean seasoning with toasted pine nuts and a big squeeze of lemon juice, yummy! The hummus might look familiar, it's the same recipe I have here.
Hummus is quite simple to make, you just throw everything in a blender and then let it chill. In my recipe I suggest boiling the garbanzo beans for 10 minutes with a touch of baking soda. This is a vital step to get nice smooth hummus.
When you make hummus try not to add too much salt in the beginning. Wait until it's fully chilled, then taste and decide if it needs more salt and more lemon juice. You can always add but can't take away. So if it tastes a bit bland out of the blender, not to worry, let it chill than add more later.
The toasted pine nuts make this dish extra good and toasting pine nuts is so simple.
Put them in a pan (make sure not to walk away, like I do, 75% of the time) and toast them over medium heat for a few minutes until they smell fragrant and start to turn golden.
You can even make a little pico de Gallo to go along with this, nothing fancy just some tomato, onion and cilantro. It goes nicely with that cilantro jalapeño hummus.
Serving this is so easy, put everything on a BIG platter and serve it with pita bread, pita chips and cucumber slices. Actually my new favorite thing is naan.
My husband accidentally grabbed this from the store one time instead of pita bread but we loved it! I think it's softer than pita bread and just had a nice taste.
Definitely don't skip the cucumber slices, they are so refreshing! If you have kids, it makes for a fun way to eat this dinner!
After everything is on your platter you can give it a little swirl of olive oil and an extra squeeze of lemon juice.
Cilantro jalapeno hummus recipe
1/2 lemon, juiced
1/4 c pine nuts, toasted
1 roma tomato, diced
1/4 small white onion, diced
2 tbsp or more fresh cilantro, chopped
1 cucumber, sliced
2 pieces of naan or pita bread
1 lb chicken breast
1/2 tsp salt
1/2 tsp marjoram
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp paprika
1/4 tsp pepper
Prepare the hummus recipe and let it chill in the fridge a few hours or flash chill it in the freezer!
Season the chicken
Cook the chicken on a grill pan that has been lightly greased with a high heat oil (regular pan if you don't have one) until it is cooked through and no longer pink in the center, about 20 minutes
Let the chicken rest 10 minutes before cutting it into bite size pieces
In a small pan over medium/low heat, toast the pine nuts until they are golden and fragrant
Combine the tomato, onion and cilantro in a bowl
Spread the hummus on a large plate, top it with the cut up chicken, pico de gallo and toasted pine nuts
Drizzle over the top some olive oil and the lemon juice
Serve it with the cucumber slices and warm naan