One Pan Chicken with Carrot Hummus
An easy and light meal with quinoa, roasted vegetables and a creamy carrot hummus.
Servings: 4 servings
Calories: 620kcal
Cost: $20
Equipment
- 1 Sheet pan at least a half sheet
- 1 Food processor
- 1 medium saucepan
Ingredients
- 1 lb chicken breast
- 1 lb asparagus
- 1 red pepper cored and sliced
- 4 garlic cloves
- 1 cup quinoa
- ½ a lemon
- 15 baby carrots
- 2 tbsp tahini
- 1 can chickpeas drained (15 ounces)
- 1/4 cup olive oil plus more for drizzling
- salt
- pepper
- red pepper flakes
Instructions
- Preheat the oven to 350°F. On a sheet pan, arrange the chicken, asparagus, red pepper, carrots and garlic cloves. Feel free to leave the skin on the garlic for now. Drizzle everything evenly with some olive oil and a pinch of salt and pepper. Use your hands to coat the veggies and chicken.1 lb chicken breast, 1 lb asparagus, 1 red pepper, 4 garlic cloves, 15 baby carrots
- Place the sheet in the oven and roast everything for 35-40 minutes. The chicken should be cooked through and the carrots should be soft. Let the veggies cool for a couple minutes.
- In the meantime, make the quinoa. In a saucepan, add 2 cups of water and 1 cup of quinoa. Bring the water and quinoa to a boil, and then bring it to simmer. Cover the pan and continue to simmer for 10-15 minutes, until the quinoa is fluffy and the water is absorbed.1 cup quinoa
- Make the hummus. In a food processor, add the chickpeas, carrots, peeled garlic cloves, a pinch of salt, lemon juice and tahini. Pour in the olive oil and pulse the food processor until the hummus is smooth.½ a lemon, 2 tbsp tahini, 1/4 cup olive oil, salt, pepper, 1 can chickpeas
- Plate your chicken with quinoa, carrot hummus and the vegetables. Top with red pepper flakes if desired.red pepper flakes