Hummus-crusted chicken


Serves: However many you want

  • Boneless, skinless chicken breast
  • Hummus
  • Lemon juice, slices
  • Balsamic vinegar
  • Fresh rosemary
  • Salt and pepper, to taste

Smother some boneless, skinless chicken breasts with hummus (about 1 cup for 4), then top with a squeeze of lemon juice, a sprinkle of balsamic vinegar, chopped fresh rosemary, and lemon slices (optional). Bake at 450° until hummus is golden brown and meat is cooked through, 30 to 35 minutes. Season with salt and black pepper to taste and serve immediately.

—Jenny Bailly, O executive beauty editor

*Chef’s note: I love the idea of simplicity and resourcefulness behind this recipe, but it didn’t quite do it for me. I wish it had “crusted” up for me like the name promised! Just kind of a weird texture and a surprisingly bland taste. :/


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