INGREDIENTS:

3 boneless, skinless chicken breasts

1 marrow, sliced

1 courgette, sliced

1 red bell pepper, 2” chopped

1 medium onion, chopped

2 lemons

Salt and pepper, to taste

Italian seasoning

150g hummus, homemade or store-bought

2 Tbsp. dried rosemary

1 Tbsp. extra virgin olive oil

1 tsp. smoked paprika

Generous drizzle of Balsamic Vinegar

Method

Preheat oven to 230c°. Prepare one large baking dish and lightly coat with olive oil. Season the chicken breasts with salt, pepper, and Italian seasoning. In a large bowl, toss the sliced courgette, marrow and onion with olive oil until evenly coated. Season with salt, pepper, and Italian seasoning. Cover each chicken breast with 1tbsp. of hummus each. Then place on top of the vegetables. Place all vegetables on the bottom of a 9×13 dish in an even layer. Lay the chicken evenly on top. Squeeze the juice of one lemon over the chicken and vegetables. Lightly season the entire dish with chopped rosemary and paprika. Thinly slice the remaining lemon, and place a few thin slices in the dish. Drizzle balsamic vinegar over the top, then bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

Recipe 17: Hummus Chicken

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