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Meat
Easy
4 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
No Diets specified
Submitted by Ayelet Ribakow If you’re looking for a super easy supper this is for you! You can substitute the homemade chummus for store-bought to make it a great last minute dinner. It’s delicious served with Israeli salad, pitas, and fries, or you can throw some squash and zucchini in the pan with some olive oil for a sheet-pan supper! (This recipe is my own adapted version of many versions online)
1.5 lbs chicken cutlets
1 cup chummus (use store-bought or see recipe below)
Juice of 1/2 a lemon
1 teaspoon paprika
1 tablespoon parsley
1 tablespoon za’atar (optional)
1 can garbanzo beans
1/4 cup olive oil
3 tablespoons water
5 cloves garlic
Salt and pepper to taste
Combine all ingredients in a food processor and blend until smooth. If you like your chummus smoother, add olive oil until it reaches desired consistency.
Preheat oven to 425 degrees F. Arrange cutlets on a baking sheet. Spread chummus on each piece of chicken. Squeeze lemon juice on top of chicken pieces. Sprinkle paprika, parsley, and za’atar (if using) on top. Bake for 25-30 minutes or until meat thermometer reaches 160 degrees.
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