Total Time: 40 mins | Serves 4
Want an easy midweek dinner that’s high in protein? Try this pan-fried coriander chicken recipe with vibrant, homemade red pepper hummus
Ingredients
- 4 small skinless chicken breasts
- 4 tsp coriander seeds lightly crushed
- a big pinch dried chilli flakes
- 2 big handfuls rocket dressed in olive oil and lemon juice
Hummus
- 4 tsp olive oil
- 1 onion finely chopped
- 2 cloves garlic crushed
- 1 tsp cumin seeds
- 400g tin chickpeas drained and rinsed
- 2 roasted red peppers from a jar drained and chopped
- 1 tbsp tahini
- 1 lemon juiced
Method
To make the hummus, warm half of the olive oil in a saucepan over a medium heat. Add the chopped onion with a pinch of salt and pepper, cooking gently for around 5 minutes until softened. Stir in the garlic and cumin seeds, cooking for a further minute until fragrant. Add the chickpeas, roasted peppers and 150ml of water, then simmer for 2 minutes. Transfer everything to a food processor or blender with the tahini and lemon juice, then blend until silky smooth. Return the hummus to the pan, adjust the seasoning to taste and keep warm until ready to serve.
Place the chicken breasts between two sheets of baking paper and gently flatten them to approximately 1cm thick using a rolling pin or meat mallet. Drizzle with the remaining olive oil, season generously, then scatter over the crushed coriander seeds and chilli flakes.
Heat a griddle pan until very hot and cook the chicken for 4–5 minutes on each side, or until nicely charred and cooked through. Transfer to a plate and leave to rest for 5 minutes before slicing.
Spoon the warm hummus evenly onto two serving plates and top with the sliced chicken before serving.