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 & brussel sprouts, side with golden pan-fried chicken, and finish with zesty tomatoes.
Grilled Chicken & Beetroot Hummus
Grilled Chicken & Beetroot Hummus
with green beans, brussel sprouts & onion
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beetroot
- Brussels Sprouts
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Parsley
- Green Beans
- Hummus
- Lemon Juice
- Onion
- Onions
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
- Butter
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, 30-35 minutes (shifting halfway).
TO THE TOMATOES
In a bowl, combine the diced tomato, the chopped parsley, and ½ of the lemon juice. Season and set aside.
JUICY CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FANCY HUMMUS
When the beetroot is done, place in a blender. Add the hummus, 1 tbsp of 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 sliced chicken and scatter over the zesty tomatoes. Enjoy!
Beetroot - 200g
Onion - 1
Green Beans - 80g
Brussels Sprouts - 100g
Tomato - 1
Fresh Parsley - 3g
Lemon Juice - 15ml
Free-range Chicken Breast - 1
Hummus - 50ml
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, 30-35 minutes (shifting halfway).
TO THE TOMATOES
In a bowl, combine the diced tomato, the chopped parsley, and ½ of the lemon juice. Season and set aside.
JUICY CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FANCY HUMMUS
When the beetroot is done, place in a blender. Add the hummus, 1 tbsp of 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 sliced chicken and scatter over the zesty tomatoes. Enjoy!
Beetroot - 400g
Onion - 1
Green Beans - 160g
Brussels Sprouts - 200g
Tomato - 1
Fresh Parsley - 5g
Lemon Juice - 30ml
Free-range Chicken Breasts - 2
Hummus - 100ml
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 diced tomato, the chopped parsley, and ½ of the lemon juice. Season and set aside.
JUICY CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FANCY HUMMUS
When the beetroot is done, place in a blender. Add the hummus, 1 tbsp of 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 sliced chicken and scatter over the zesty tomatoes. Enjoy!
Beetroot - 600g
Onions - 2
Green Beans - 240g
Brussels Sprouts - 300g
Tomatoes - 2
Fresh Parsley - 8g
Lemon Juice - 45ml
Free-range Chicken Breasts - 3
Hummus - 150ml
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 diced tomato, the chopped parsley, and ½ of the lemon juice. Season and set aside.
JUICY CHICKEN
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
FANCY HUMMUS
When the beetroot is done, place in a blender. Add the hummus, 1 tbsp of 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 sliced chicken and scatter over the zesty tomatoes. Enjoy!
Beetroot - 800g
Onions - 2
Green Beans - 320g
Brussels Sprouts - 400g
Tomatoes - 2
Fresh Parsley - 10g
Lemon Juice - 60ml
Free-range Chicken Breasts - 4
Hummus - 200ml
Woolies Products in this dish
