YIELD: 4 SERVINGS
- 4 boneless, skinless chicken breasts
- salt and pepper
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 medium onion, chopped
- 1 cup hummus, homemade or store bought
- 1 Tbsp. olive oil
- 2 lemons
- 1 tsp. smoked paprika or sumac
Preheat oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes with cooking spray.
Pat the chicken dry. Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper.
If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.
**If using two pans, use one for the chicken and one for the vegetables.**
Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.
(Source: GIMME SOME OVEN)
YOGURT BRÛLÉE WITH WINTER FRUIT
YIELD: 4 SERVINGS
It’s like dessert for breakfast with yogurt and fruit torched until caramelize. Feel free to use any winter fruit you like such as oranges, grapefruit, kiwi, mangoes and pineapple.
- 2 cups (455 grams) plain whole-fat yogurt, greek or regular
- 1-2 tablespoons honey
- 1 cup (125 grams) sliced oranges, grapefruit, kiwi, etc.
- 2 tablespoons (25 grams) sugar
Combine the yogurt with honey to desired sweetness. Stir in half of the fruit. Spoon mixture into 4 small ramekins and top with remaining fruit.
Sprinkle with the sugar and caramelize with a kitchen torch. Since yogurt and fruit are quite wet, you may need to do 2-3 layers of sugar and torching to achieve visible caramelization.
Serve immediately as is or top with granola.
It’s best to work quickly with one ramekin at a time, sprinkling each individually with sugar and caramelizing before moving on to the next one. Letting the sugar sit too long on the yogurt mixture will release liquid which can inhibit caramelization.
(Source: completely DELICIOUS)