Hummus and Feta Chicken with Beetroot Salad Recipe

Hummus and Feta Chicken

Looking for a new way with chicken? This delicious dinner is as yummy as it is healthy! - by Jane Ash

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TIP! To toast pine nuts, sprinkle over base of a small, dry frying pan. Stir constantly over a medium heat until light golden. Remove and cool.

Ingredients

320g tub marinated feta in garlic, oregano and sun-dried tomatoes

2 lemons

1 tablespoon Moroccan seasoning

4 chicken breast steaks (600g)

200g tub hummus dip

1 tablespoon chopped fresh coriander

BEETROOT SALAD

120g bag baby spinach and rocket

250g packet peeled & cooked whole baby beetroots, cut into 1cm slices

2 tablespoons pine nuts, toasted

Method

Place ¾ cup of the feta in a small bowl. Transfer 2 tablespoons of the marinating oil to a small jug. Reserving remaining feta and oil for another use.
Cut one lemon in half. Squeeze 1 tablespoon juice from one half. Stir into marinating oil to make a dressing. Cut remaining lemon into wedges.
To make salad, combine all ingredients in a large bowl. Refrigerate.
Generously sprinkle seasoning over both sides of steaks.
Heat an oiled, large, non-stick frying pan over a medium to high heat. Add steaks. Cook, for 3 to 4 minutes on each side, or until cooked. Remove pan from heat.
Dollop hummus over steaks. Crumble over feta. Sprinkle with coriander.
Pour dressing over salad. Toss gently.
Serve chicken with salad and lemon wedges.

Jane Ash

Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.