Roasted Red Pepper Chicken with Lemony Garlic Hummus

Prepared by Kelsey Anne Marie


I’ve been on a healthier Mediterranean cooking kick, so this is a good combo of both. Different than recipe, I served on riced cauliflower with sides of hummus and pita bread wedges.


1/4 lb. Boneless, skinless chicken thighs, cut into 1” pieces

1 cup red onion, cut unto 1” chunks

2T olive oil

1/2t dried thyme


1-12 oz. jar roasted red peppers, drained and chopped into 1” pieces

½ lb. Brussel sprouts, trimmed and halved

Pita bread cut into wedges.


  1. Line baking sheet with foil and adjust oven rack under the broiler. Preheat broiler.
  2. In large bowl, combine chicken, onion, oil, thyme, S&P (to taste) and sprouts.
  3. Spread chicken mixture on the prepared baking sheet.
  4. Place under the broiler and cook for 5 minutes. Stir in the red peppers. Return to oven and broil for 5-10 minutes longer until chicken, onion and sprouts are beginning to char on the edges. Remove from oven.

Garlic Lemony Hummus:

1-15-oz. can chickpeas, drained and rinsed

1/2 medium lemon, zested

2 medium lemons, juiced

1/4 cup Tahini

2 cloves garlic, chopped

2 T olive oil



  1. Place all ingredients in a food processor and process for 60 seconds, stopping to scrape the sides. Taste and adjust seasonings. Add water (to hummus in food processor) to adjust consistency.
  2. Scrape the hummus into an airtight container and store for up to 7 days.

To serve: Spread hummus on a large serving dish, top with chicken mixture, and squeeze remaining lemon on top to taste. Serve with pita wedges.

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