Hummus Chicken
Romaine Salad and Pita
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2 lb boneless, skinless chicken breasts
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- ½ cup plain hummus
- 1½ tsp paprika
- 1 pint grape tomatoes, halved
- 1 cucumber, cut into half moons
- 1 cup crumbled feta cheese
- 3 Tbsp chopped fresh dill
Instructions
- Preheat oven to 450°F. Sprinkle chicken with ½ tsp each salt and pepper, and place on a greased baking sheet.
- Spread hummus over chicken in a thin layer until top is completely coated. Sprinkle with paprika.
- Bake 17 to 20 minutes or until done. Increase oven temperature to broil; broil 2 minutes or until lightly browned.
- Toss together grapes, cucumber, cheese, and dill. Serve with chicken.
Side Dish Ingredients
- 3 pita breads
- 2 Tbsp olive oil
- 1½ tsp Italian seasoning
- 1 (10-oz) pkg chopped romaine lettuce
- ½ cup olive oil vinaigrette
Side Dish Instructions
- Preheat oven to 450°F. Cut pita into wedges. Spread in a single layer on a baking sheet; drizzle with oil, and sprinkle with seasoning. Bake 3 to 5 minutes or until toasted.
- Toss together lettuce and vinaigrette in a large bowl.
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