Meal Kit

Hummus-Crusted Chicken

with paprika roasted vegetables

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Put down the pita! Hummus has more uses than just a party dip served next to veggies. In this meal, chicken breasts are slathered with the chickpea goodness and then broiled, hummus locking in the flavor and juiciness. Served next to a roasted vegetable medley, and seasoned with smoky paprika and distinctive cumin, this low-cal, low-carb dish uses hummus to satisfy the health nuts among us.

In Your Box (serves 2)

  • 2 Boneless Skinless Chicken Breasts
  • 10 oz. Cauliflower Florets
  • 8 oz. Green Beans
  • 1 Red Bell Pepper
  • ⅓ cup Hummus
  • 1½ tsp. Paprika
  • 1½ tsp. Ground Cumin

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Cut cauliflower florets into bite-sized pieces. Stem, seed, and cut red bell pepper into 1’’ dice. Trim ends off green beans. Set aside 1/2 tsp. paprika and 1/2 tsp. cumin for garnish. Rinse chicken breasts, pat dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Roast the Vegetables

    Place cauliflower, green beans, and red bell pepper on prepared baking sheet. Drizzle with 1 Tbsp. olive oil and season with 1/2 tsp. salt, 1/4 tsp. pepper, remaining cumin, and remaining paprika. Toss to coat and spread into a single layer. Roast until cauliflower is tender and browned, 12-15 minutes. Remove from oven and turn on broiler. While vegetables roast, sear chicken.

  3. 3

    Sear the Chicken

    Heat 1 tsp. olive oil in a medium oven-safe pan over medium-high heat. Add chicken to hot pan and sear undisturbed until golden brown, 3-5 minutes. Flip chicken, reduce heat to medium, and cook 5-6 minutes.

  4. 4

    Add Hummus and Broil Chicken

    Scoop half the hummus on each chicken breast and spread. Place pan under broiler until chicken is golden brown and reaches a minimum internal temperature of 165 degrees, 2-3 minutes. Remove pan from broiler and rest chicken 3 minutes.

  5. 5

    Plate the Dish

    Scoop roasted vegetables onto plate and place chicken up against vegetables. Garnish chicken with reserved paprika and cumin.

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