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)
For the Chummus
1. 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.
For the Chicken
1. 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.