Description
A vibrant and nutritious dish featuring tender turmeric-marinated chicken roasted alongside sweet red peppers, paired with a creamy butter bean hummus and steamed broccoli. This recipe balances warm spices and fresh herbs to create a flavorful, wholesome meal perfect for any occasion.
Ingredients
Scale
Roasted Peppers and Chicken
- 1 large red pepper, halved and deseeded
- 1 tsp vegetable oil
- 2 large skinless chicken breast fillets (about 125g each)
- 120g natural yogurt
- 3 tbsp finely grated turmeric
- ½ tsp cumin seeds
- ½ tsp ground coriander
- 1 garlic clove, finely grated
- 1 tbsp lemon juice
- 1 tsp honey
- 1 tsp extra virgin olive oil
- Black pepper, to taste
- 1 tsp salt (divided)
Butter Bean Hummus
- 400g can butter beans, drained, liquid reserved (6 tbsp reserved)
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil, plus extra drizzle for serving
- 1 garlic clove, roughly chopped
- ½ tsp cumin seeds
- ½ tsp ground coriander
- ¾ tsp salt
- Black pepper, to taste
Veg and Garnish
- 160g long-stem broccoli
- Handful of mint leaves, to serve
Instructions
- Preheat and Prepare Peppers: Heat your oven to 220°C (200°C fan) or gas mark 7. Line a baking sheet with foil. Make small cuts around the edges of the red pepper halves, then flatten them with your palm. Rub the peppers evenly with 1 tsp vegetable oil and place them on the baking sheet. Roast for 10 minutes.
- Prepare Chicken and Marinade: While the peppers roast, slice each chicken breast in half lengthways at an angle to create four thin fillets. In a bowl, combine 120g natural yogurt, 3 tbsp grated turmeric, ½ tsp cumin seeds, ½ tsp ground coriander, 1 finely grated garlic clove, 1 tbsp lemon juice, 1 tsp honey, 1 tsp extra virgin olive oil, 1 tsp salt, and a generous amount of black pepper. Add the chicken fillets and coat thoroughly with the marinade.
- Roast Chicken with Peppers: After the peppers have roasted for 10 minutes, turn them over. Arrange the marinated chicken fillets on the baking sheet alongside the peppers, spacing them apart. Spoon any remaining marinade over the chicken. Roast everything together for 20 minutes, turning the chicken halfway through, until it is cooked through and golden.
- Make Butter Bean Hummus: While the chicken roasts, combine the drained butter beans, 1 tbsp lemon zest, 1 tbsp lemon juice, 1 tbsp extra virgin olive oil, 1 roughly chopped garlic clove, ½ tsp cumin seeds, ½ tsp ground coriander, ¾ tsp salt, and plenty of black pepper in a bowl. Add 6 tablespoons of the reserved butter bean liquid. Use a hand blender to process the mixture until completely smooth and creamy.
- Steam Broccoli: After the chicken has been cooking for about 10 minutes, steam 160g of long-stem broccoli for 6 minutes or until tender but still bright green.
- Serve the Dish: Spoon the butter bean hummus onto two plates. Top with the roasted red peppers and turmeric chicken fillets. Scatter fresh mint leaves over the top and drizzle with extra virgin olive oil. Serve the steamed broccoli alongside the plates for a fresh, healthy accompaniment.
Notes
- Ensure chicken fillets are thin for even cooking and tender texture.
- Adjust the amount of turmeric and spices based on your taste preference.
- Use long-stem broccoli for faster steaming and a tender bite.
- To make the hummus even smoother, you can blend it a little longer or use a food processor.
- Leftover marinade can be discarded as it contains raw chicken juices.
- This dish can be prepared ahead by making the hummus the day before.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: turmeric chicken, butter bean hummus, roasted red pepper, healthy chicken recipe, gluten free chicken dish, baked chicken, Mediterranean chicken recipe
