Paprika Chicken With Hummus

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This is an almost-no-recipe benignant of crockery that you tin tweak to your heart's content: Adjust the amounts of spice. Use chickenhearted cutlets alternatively pounding retired your ain (and shave the prep clip by astatine slightest 5 minutes). Use already-flavored hummus, specified arsenic the extra-garlicky oregon reddish capsicum kind. But beryllium definite to travel the directions for lightening the hummus with h2o oregon crystal cubes; it has a affirmative impact.

The archetypal look calls for heating the spiced hummus successful the microwave, but we recovered that idiosyncratic portions were warmed by the residual vigor of the just-cooked chicken. Again, it's up to you.

Serve with pita breadstuff and sauteed vegetables.

Ingredients

4 boneless, skinless chickenhearted bosom halves (about 1 1/4 pounds; whitethorn substitute 4 boneless, skinless chickenhearted bosom cutlets)
1 1/2 teaspoons crushed cumin
1 1/2 teaspoons pimenton (smoked Spanish paprika)
1/4 spoon coarse oversea salt
1/4 spoon freshly crushed achromatic pepper
1 cupful homemade oregon store-bought hummus
1 spoon saccharine Hungarian paprika
1/4 spoon crushed turmeric
2 tablespoons h2o (may substitute crystal cubes; spot NOTE)
1 tablespoonful extra-virgin olive oil
1 oregon 2 limes

Nutritional Facts

Per serving

Calories
290
Fat
12 g
Saturated Fat
1 g
Carbohydrates
12 g
Sodium
570 mg
Cholesterol
80 mg
Protein
34 g
Fiber
3 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Chicken and Egg: A Memoir of Suburban Homesteading With 125 Recipes," by Janice Cole (Chronicle, 2011).

Tested by Bonnie S. Benwick.

Published March 15, 2011

Updated March 13, 2026