Wednesday, April 14, 2010

Mediterranean Lemon Chicken, Hummus, Green Salad

This chicken recipe is adapted from AllRecipes. I love hummus, and shopping the caselot sale reminded me about garbanzo beans! I've never tried this chicken recipe before, but I was looking for something that would go well with hummus. I hope it works!

1 lemon
2 t dried oregano
3 cloves garlic, minced
1 T oil
1/4 t salt
1/4 t black pepper
3 chicken breasts, cut in half

hummus ingredients:
1 (15 oz) can garbanzo beans
1 clove garlic, crushed
1 T olive oil
1/2 t salt
1 t cumin
1/2 t lemon juice

items to dip in hummus, such as:
carrot sticks
broccoli florets
pita bread (I'll be trying making homemade pita bread! Check out The Fresh Loaf for the recipe.)

green salad

Grate the peel from 1/2 the lemon. Then juice the entire lemon (about 1/4 c juice). Combine lemon peel, lemon juice, oregano, garlic, oil, salt, and pepper in a 9x13 baking dish. Stir until mixed. Add chicken and stir to coat. Bake, covered with foil, at 400 for 20 minutes, or until chicken is cooked through. Remove foil and broil, 6 inches from heat, for 2 minutes or until beautifully browned. When serving, spoon some of the lemony sauce on top of the chicken.

Drain garbanzo beans, reserving liquid. Add garbanzo beans, garlic, olive oil, salt, cumin, and lemon juice to a blender. Blend, slowly adding reserved liquid to obtain desired consistency (I use about half the liquid). Serve with raw veggies, such as carrot sticks and broccoli florets, and with slices of pita bread.

*We thought this chicken recipe was ok. It was definitely necessary to spoon the lemon sauce on top of the chicken when serving it; otherwise you couldn't taste the lemon flavor at all. There was too much oregano in the recipe for my taste; it might have worked if the lemon sauce had been creamier, more substantial. I doubt we'll make this too many more times in our life, but it served us well for one night.

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