You don’t have to limit hummus to a chickpea dip, Chef. Add your personal spin to this classic Middle Eastern recipe by blending with oven-roasted beetroot. Make a fancy schmear on the plate, top with a mouthwatering medley of green beans, onions & brussels sprouts, side with golden pan-fried chicken, and finish with zesty tomatoes.
Beetroot Hummus & Grilled Chicken
Beetroot Hummus & Grilled Chicken
with green beans, brussels sprouts & onion
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beetroot
- Brussels Sprouts
- Chicken
- Free-range Chicken Mini Fillets
- Fresh Parsley
- Green Beans
- Hummus
- Lemon Juice
- Onion
- Onions
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Blender
- Paper Towel
- Seasoning (salt & pepper)
VEGGIE MEDLEY
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. On a separate roasting tray, spread the onion, the green beans, and the brussels sprouts. Coat in oil and and season. Roast the veggies in the hot oven until crispy, 30-35 minutes (shifting halfway).
TO THE Tomatoes
In a bowl, combine the Tomato, the parsley, and ½ of the lemon juice. Season and set aside.
JUICY Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
FANCY Hummus
When the Beetroot is done, place in a blender. Add the hummus, 1 tbsp of olive oil, and the remaining lemon juice (to taste). Blend until smooth. Loosen with a splash of water if too thick. Season and set aside.
WHAT A CHEF!
Make a smear with the Beetroot hummus and top with the roasted veg. Side with the chicken and scatter over the zesty tomato. Enjoy!
VEGGIE MEDLEY
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. On a separate roasting tray, spread the onion, the green beans, and the brussels sprouts. Coat in oil and and season. Roast the veggies in the hot oven until crispy, 30-35 minutes (shifting halfway).
TO THE Tomatoes
In a bowl, combine the Tomato, the parsley, and ½ of the lemon juice. Season and set aside.
JUICY Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
FANCY Hummus
When the Beetroot is done, place in a blender. Add the hummus, 1 tbsp of olive oil, and the remaining lemon juice (to taste). Blend until smooth. Loosen with a splash of water if too thick. Season and set aside.
WHAT A CHEF!
Make a smear with the Beetroot hummus and top with the roasted veg. Side with the chicken and scatter over the zesty tomato. Enjoy!
VEGGIE MEDLEY
Preheat the oven to 200°C. Spread the Beetroot on a roasting tray. Coat in oil and season. On a separate roasting tray, spread the onion, the green beans, and the brussels sprouts. Coat in oil and and season. Roast the veggies in the hot oven until crispy, 35-40 minutes (shifting halfway).
TO THE Tomatoes
In a bowl, combine the Tomato, the parsley, and ½ of the lemon juice. Season and set aside.
JUICY Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
FANCY Hummus
When the Beetroot is done, place in a blender. Add the hummus, 1 tbsp of olive oil, and the remaining lemon juice (to taste). Blend until smooth. Loosen with a splash of water if too thick. Season and set aside.
WHAT A CHEF!
Make a smear with the Beetroot hummus and top with the roasted veg. Side with the chicken and scatter over the zesty tomatoes. Enjoy!
VEGGIE MEDLEY
Preheat the oven to 200°C. Spread the Beetroot pieces on a roasting tray. Coat in oil and season. On a separate roasting tray, spread the onion wedges, the green beans, and the brussels sprouts. Coat in oil and season. Roast the veggies in the hot oven until crispy, 35-40 minutes (shifting halfway).
TO THE Tomatoes
In a bowl, combine the Tomato, the parsley, and ½ of the lemon juice. Season and set aside.
JUICY Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
FANCY Hummus
When the Beetroot is done, place in a blender. Add the hummus, 1 tbsp of olive oil, and the remaining lemon juice (to taste). Blend until smooth. Loosen with a splash of water if too thick. Season and set aside.
WHAT A CHEF!
Make a smear with the Beetroot hummus and top with the roasted veg. Side with the chicken and scatter over the zesty tomatoes. Enjoy!
Frequently Asked Questions
What is the preparation time for Beetroot Hummus & Grilled Chicken?
The preparation time for Beetroot Hummus & Grilled Chicken with green beans, brussels sprouts & onion is between 25 and 40 minutes.
What is the total time required to make Beetroot Hummus & Grilled Chicken with green beans, brussels sprouts & onion?
The total time required to make Beetroot Hummus & Grilled Chicken with green beans, brussels sprouts & onion is between 35 and 50 minutes.
How many servings does Beetroot Hummus & Grilled Chicken provide?
4 servings
What are the main ingredients in Beetroot Hummus & Grilled Chicken?
Beetroot, Brussels Sprouts, Chicken, Free-range Chicken Mini Fillets, Fresh Parsley, Green Beans, Hummus, Lemon Juice, Onion, Onions, Tomato, Tomatoes
What is the nutritional information of Beetroot Hummus & Grilled Chicken?
Calories: 509, Carbs: 52 grams, Fat: grams, Protein: 48 grams, Sugar: 17.1 grams, Salt: 636 grams
How do I prepare Beetroot Hummus & Grilled Chicken?
VEGGIE MEDLEY: Preheat the oven to 200°C. Spread the beetroot on a roasting tray. Coat in oil and season. On a separate roasting tray, spread the onion, the green beans, and the brussels sprouts. Coat in oil and and season. Roast the veggies in the hot oven until crispy, 30-35 minutes (shifting halfway). TO THE TOMATOES: In a bowl, combine the tomato, the parsley, and ½ of the lemon juice. Season and set aside. JUICY CHICKEN: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside. FANCY HUMMUS: When the beetroot is done, place in a blender. Add the hummus, 1 tbsp of olive oil, and the remaining lemon juice (to taste). Blend until smooth. Loosen with a splash of water if too thick. Season and set aside. WHAT A CHEF!: Make a smear with the beetroot hummus and top with the roasted veg. Side with the chicken and scatter over the zesty tomato. Enjoy!
What should be prepared from my kitchen to make Beetroot Hummus & Grilled Chicken?
Beetroot, Brussels Sprouts, Chicken, Free-range Chicken Mini Fillets, Fresh Parsley, Green Beans, Hummus, Lemon Juice, Onion, Onions, Tomato, Tomatoes
How many calories does Beetroot Hummus & Grilled Chicken have?
509 calories
How much fat content does Beetroot Hummus & Grilled Chicken have?
grams
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