A Girl & Her Food: Hummus Crusted Chicken with Rosemary & Lemon


Hummus Crusted Chicken with Rosemary & Lemon

Spring is here! It's time to spring clean my home, garden and cleanse my body.
For years I swear by the 21-day cleanse by Clean Program, it changed my life. Here is a recipe from the Clean Program that you will love, make this ASAP and do your body some good! 

2 boneless chicken breasts (a girl used organic and kosher chicken from Empire Kosher
2 lemons, 1 sliced in rounds and the other juiced
1/2 cup of homemade hummus 
4 fresh sprigs of rosemary 
Drizzle of balsamic vinegar (a girl used O&CO Balsamic Vinegar of Modena)
Sea Salt and fresh ground pepper to taste 


Preheat oven to 450 degrees 

Place chicken in a baking pan or sheet. Cover the top of the chicken with a thick layer of hummus, about 1/4".  Arrange lemon slices and rosemary sprigs on top of the hummus covered chicken. Drizzle the chicken lemon juice and balsamic vinegar. Make sure to set aside some lemon juice before serving.  Bake the chicken for about 30 minutes or until hummus is golden brown and chicken is cooked all the way through. Drizzle with lemon juice and season with salt & pepper. Serve immediately. 

We served it with a side of tabbouleh and salat tahini. Delicious!