Turmeric Chicken with Butter Bean Hummus and Roasted Peppers Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Steam the broccoli: When the chicken has been cooking for 10 minutes, steam the broccoli for 6 minutes or until tender.
- 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
