Turmeric Chicken with Butter Bean Hummus and Roasted Peppers Recipe

Introduction

This turmeric chicken with butter bean hummus and roasted peppers is a vibrant, flavorful dish perfect for a wholesome weeknight dinner. The aromatic spices and creamy hummus bring together a satisfying meal that’s both colorful and nutritious.

Ingredients

• 1 large red pepper, halved and deseeded
• 1 tsp vegetable oil
• 160g long-stem broccoli
• Handful of mint leaves, to serve
• 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
• 400g can butter beans, drained, liquid reserved
• 1 tbsp lemon zest, plus 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil, plus a drizzle
• 1 garlic clove, roughly chopped
• ½ tsp cumin seeds
• ½ tsp ground coriander

Instructions

1. Step 1: Preheat the oven to 220°C (200°C fan) or gas mark 7. Line a baking sheet with foil. Make a few small cuts around the edges of the red pepper halves with a sharp knife, then gently flatten them with your palm. Rub the peppers with the vegetable oil and place them on the baking sheet. Roast for 10 minutes.
2. Step 2: Meanwhile, slice the chicken breasts in half lengthways at an angle to create four thin fillets. In a bowl, mix the natural yogurt, grated turmeric, cumin seeds, ground coriander, grated garlic, lemon juice, honey, olive oil, black pepper, and 1 teaspoon salt. Add the chicken fillets and turn to coat evenly in the marinade.
3. Step 3: After the peppers have roasted for 10 minutes, turn them over on the baking sheet. Arrange the chicken fillets on the sheet with some space between each, and spoon any remaining marinade over them. Roast everything for 20 minutes, turning the chicken halfway through, until the chicken is cooked through.
4. Step 4: When the chicken has been in the oven for 10 minutes, steam the broccoli for about 6 minutes until tender.
5. Step 5: To make the butter bean hummus, blend together the drained butter beans, lemon zest and juice, extra virgin olive oil, roughly chopped garlic, cumin seeds, ground coriander, 6 tablespoons of the reserved butter bean liquid, ¾ teaspoon salt, and plenty of black pepper using a hand blender. Blend until completely smooth.
6. Step 6: To serve, spoon the butter bean hummus onto two plates. Top with the roasted peppers and cooked chicken fillets. Scatter with fresh mint leaves and drizzle a little more olive oil over the dish. Serve the steamed broccoli on the side.

Tips & Variations

• For extra flavor, toast the cumin seeds lightly before adding them to the marinade and hummus.
• You can substitute long-stem broccoli with tenderstem broccoli or green beans if preferred.
• If turmeric isn’t available fresh, use good-quality dried turmeric powder instead.
• Feel free to add a pinch of chili flakes to the marinade for a subtle kick.

Storage

Store any leftover chicken, hummus, and vegetables in airtight containers in the refrigerator for up to 2 days. Reheat the chicken and peppers gently in the oven or microwave. The hummus can be served cold or at room temperature. For best texture, stir the hummus before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other beans for the hummus?

Yes, cannellini or chickpeas can be good substitutes if you don’t have butter beans on hand. The texture and flavor will vary slightly but remain delicious.

How can I tell when the chicken is cooked through?

The chicken fillets should be firm to the touch and no longer pink in the center. Using a meat thermometer, the internal temperature should reach 75°C (165°F) to ensure safe cooking.

Turmeric Chicken with Butter Bean Hummus and Roasted Peppers Recipe

Print Recipe

★★★★★

4.8 from 733 reviews

A flavorful and healthy meal featuring turmeric-marinated roasted chicken breast served with creamy butter bean hummus, sweet roasted red peppers, and tender steamed broccoli, garnished with fresh mint.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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

Butter Bean Hummus

• 400g can butter beans, drained, liquid reserved
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 1 garlic clove, roughly chopped
• ½ tsp cumin seeds
• ½ tsp ground coriander
• ¾ tsp salt
• Black pepper, to taste

Vegetables and Garnish

• 160g long-stem broccoli
• Handful of mint leaves, to serve
• Extra virgin olive oil, for drizzling

Instructions

1. Prepare and roast the red peppers: Preheat the oven to 220C/200C fan/gas 7. Line a baking sheet with foil. Make small cuts around the edges of the pepper halves and flatten them with your palm. Rub with vegetable oil and roast on the baking sheet for 10 minutes.
2. Marinate the chicken: While the peppers roast, slice the chicken breasts in half lengthways at an angle into four thin fillets. In a bowl, mix natural yogurt, grated turmeric, cumin seeds, ground coriander, grated garlic, lemon juice, honey, olive oil, black pepper, and salt. Add the chicken fillets and toss to coat evenly with the marinade.
3. Roast chicken and turn peppers: After the peppers have roasted for 10 minutes, flip them over. Place the marinated chicken fillets on the baking sheet, spaced slightly apart. Spoon any remaining marinade over the chicken. Roast for an additional 20 minutes, turning the chicken halfway through, until cooked through.
4. Make the butter bean hummus: Use a hand blender to blend the drained butter beans with lemon zest, lemon juice, olive oil, chopped garlic, cumin seeds, ground coriander, 6 tablespoons of the reserved bean liquid, salt, and black pepper. Blend until completely smooth.
5. Steam the broccoli: When the chicken has been cooking for 10 minutes, steam the broccoli for 6 minutes or until tender.
6. Assemble and serve: Spoon the butter bean hummus onto two plates. Top with the roasted red peppers and chicken fillets. Scatter fresh mint leaves over the dish and drizzle with extra virgin olive oil. Serve the steamed broccoli on the side.

Notes

• For extra flavor, you can toast the cumin seeds before adding them to both the marinade and the hummus.
• If turmeric is not available fresh, you can substitute with ground turmeric powder, reducing the quantity to 1 tbsp.
• The recipe can be adapted with other white beans such as cannellini if butter beans are not accessible.
• Ensure the chicken is cooked through by checking that the internal temperature reaches 75°C (165°F).
• The hummus can be prepared in advance and refrigerated for a few hours to allow flavors to meld.

Keywords: turmeric chicken, butter bean hummus, roasted red peppers, healthy chicken recipe, Mediterranean chicken, steamed broccoli, easy dinner, baked chicken fillets