I am always on the hunt for super simple, quick and nutritious recipes that I can whip up in a heartbeat and whack in the oven for our family weeknight meals. This one came about as a result of a ‘throw together’ session, where I had some unlikely ingredients left in the fridge that needed to be used and didn’t have time to think too much about it. And what do you know? It was delicious and is now one of our family favourites.
The ingredients are basic refrigerator staples for most families, and in terms of vegetables, you can add in any leftover veggies that you have in the fridge, but I like to use zucchini, tomatoes and onions as it gives the dish a Mediterranean taste. When it comes to the chicken, make sure you use thigh fillets in this dish as breast fillets will dry out too much, and don’t offer as much nutritional goodness as the thigh meat.
I hope you enjoy this weekday dinner as much as we do in our household.
6 chicken thigh fillets (skin removed)
1 cup hummus
1 cup of tasty cheese
1 punnet of cherry tomatoes
2 zucchini, sliced into rounds
1 red onion, cut into wedges
Fresh basil leaves
Extra virgin olive oil
Salt and pepper to taste
Preheat the oven to 200° and line a baking dish with alfoil or baking paper
Place the thigh fillets laid out flat in the baking dish and spoon equal amounts of hummus on the top of each fillet, and spread using the back of a spoon.
Sprinkle cheese evenly over the top of the thighs and garnish with basil leaves
Add the cherry tomatoes, zucchini chunks and onion wedges to the dish, scattering around the thigh fillets
Drizzle the dish with olive oil and season with salt and pepper
Bake for 35-40 minutes, until chicken is cooked through and the cheese is golden.
Serve on a bed of cous cous or polenta, or with a simple green salad and some homemade chips.
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