I love finding new recipes. Especially something different. This was simple to make & tasted great. The best thing is depending on your mood, you can switch out the hummus. I don't like the flavor of cilantro, so I substituted Greek hummus instead. I could have put parsley on top, but wasn't in the mood.
Serves 4
Juice of 2 limes
3 tablespoons fresh cilantro, coarsely chopped
4 chicken cutlets (about 1 lb)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 (8-oz) container Deli cilantro/jalapeño hummus
3/4 cup panko bread crumbs
2 pouches boil-in-bag rice
3 tablespoons canola oil
1 tablespoon water
Season chicken with salt and pepper. Coat both sides of chicken with hummus (about 1 tablespoon for each cutlet). Place panko in shallow dish. Dip chicken into panko (coating both sides).
Cook rice following package instructions.
Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add chicken; cook 3–4 minutes each side or until 165°F.
Combine remaining 1/2 cup hummus with cilantro, lime juice, and water; drizzle sauce over chicken. Serve.
Zesty Carrots
1 (16-oz) bag dip chip cut carrots
2 tablespoons honey
2 teaspoons chili powder
1/4 teaspoon kosher salt
1/4 teaspoon pepper
Place carrots in microwave-safe dish and cover; microwave on HIGH 4–5 minutes or until tender. Drain any water in dish.
Whisk together in medium bowl, honey, chili powder, salt, and pepper until blended. Stir carrots into sauce. Serve.
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