Pepper Chicken with HummusRomulo Yanes
Toss and broil: Charred peppers and red onion bring color and sweetness to workaday chicken breasts.
Recipe information
Total Time
20 min
Yield
Makes 4 servings
Ingredients
1
/3 cup olive oil
3
/4 teaspoon salt
1
/2 teaspoon ground cumin
1
/2 teaspoon black pepper
1
/4 teaspoon dried oregano, crumbled
1
1/2 pounds skinless boneless chicken breasts and/or thighs, cut into 2 1/2 -inch pieces
1
red bell pepper, cut lengthwise into 1/2-inch-wide strips
1
Italian frying or Cubanelle pepper, cut lengthwise into 1/2-inch-wide strips
1
medium red onion, cut lengthwise into 1/2-inch-wide strips
1
(8- to 10-ounce) container prepared hummus (preferably Sabra spicy or classic)
Accompaniment: toasted pita bread
Need to make a substitution?
Preparation
Step 1
Preheat broiler.
Step 2
Line a large shallow baking pan with foil.
Step 3
Stir together oil, salt, cumin, pepper, and oregano in a large bowl, then toss with chicken and vegetables. Arrange in baking pan without crowding and broil 4 to 6 inches from heat, stirring once, until chicken is just cooked through and vegetables are lightly charred, about 8 minutes. Divide hummus among plates and top with chicken and vegetables.