30-MINUTE DINNER: MEDITERRANEAN CHICKEN &PEPPERS
Originally published by Tramontina USA
Finding time to make dinner during the week isn’t easy. But what if you could make a complete, healthy meal in 30 minutes? Cook a pot of rice, throw a few things on a baking sheet, fire up the heat in your oven, and you’ve got dinner on the table in half an hour. Bonus: clean-up is quick, too. It’s practically faster than ordering takeout.
Herbed peppers and onions get a quick fire in the oven, preserving their crunch and color, and chicken breasts stay juicy and tender. A dollop of creamy hummus brings it all together and who doesn’t love toasted pine nuts?
Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes
INGREDIENTS
1 cup rice
⅓ cup pine nuts
⅓ cup olive oil
1 teaspoon salt
½ teaspoon freshly ground pepper
1 teaspoon cumin
½ teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon dried thyme
1 lb. boneless chicken breasts, cut into 1.5 inch
1 red bell pepper, seeded and cut into strips (½-inch width)
1 yellow bell pepper, seeded and cut into strips (½-inch width)
1 poblano pepper , seeded and cut into strips (½-inch width)
1 red onion, thinly sliced
1 8-oz. container hummus
¼ cup parsley, chopped
INSTRUCTIONS
Preheat oven to 375ºF.
Cook rice according to package instructions. This should take about 15-20 minutes.
Toast pine nuts on a baking sheet for about 5 min until golden brown.
While rice is cooking, preheat broiler in your oven.
In a large mixing bowl, stir together oil, salt, and spices.
Add chicken, peppers, and onions to bowl and mix to coat.
Spread on a greased baking sheet and place under broiler for about 8 minutes, stirring twice to ensure even cooking.
Serve over rice with a dollop of hummus, pine nuts, and chopped parsley.