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🍽️ Chicken with Hummus and Taboulé

520 kcal · 30 min · 4 servings

Ingredients

• chickpeas from the can 400 g
• garlic cloves 1 pc.
• sesame, white 3 tbsp
• olive oil 3 tbsp
• water 5 tbsp
• salt pinch
• pepper, black ground pinch
• oil 2 tbsp
• chicken breast fillets 600 g
• Raz el Hanout spice 1 tbsp
• vine tomatoes 4 pc.
• cucumbers 1 pc.
• organic limes 1 pc.
• mint, fresh 20 g
• parsley, fresh 40 g
• sugar pinch

Instructions

1. 1. Preheat the oven to 140 °C (convection). Put the chickpeas in a sieve and rinse. Peel the garlic and chop finely. Heat a pan without fat over medium heat and roast the garlic together with the sesame for about 2 minutes.
2. 2. In a tall container, puree the chickpeas, the sesame, the garlic, 2 tbsp olive oil and cold water to a fine mass. Season the hummus with salt and pepper and set aside.
3. 3. Heat the oil in a pan over high heat. Wash the chicken thoroughly, pat dry, salt and sear in the hot oil for about 1 minute on each side. Then place in a baking dish, season with Ras el Hanout and bake in the oven for about 15 minutes.
4. 4. Wash the tomatoes, remove the core and dice. Wash the cucumber and dice as well. Halve the lime and squeeze out the juice. Wash the mint and parsley, shake dry, pluck the leaves from the stems and chop finely.
5. 5. For the tabouleh, mix the tomatoes, cucumbers, the lime juice and the herbs in a bowl with 1 tbsp olive oil, salt, pepper and sugar and season to taste.
6. 6. Take the chicken out of the oven. Arrange the tabouleh and hummus on plates, add the Arabic chicken and serve. Enjoy your meal!

Nutrition per serving

• kcal: 520
• Protein: 42 g · Fett/Fat: 27 g · Carbs: 37 g