Hummus Crusted Chicken with Turmeric Rice
There is something to be said for simplicity. When life gets busy and you’re hanging on by a thread - having simply healthy food to fuel your body is a lifesaver! This meal offers a lovely balance of lean protein, healthy fats, veggies, smart carb choices, and some great antioxidants to boot!
COOK TIME: 30 Minutes
1 lb Chicken Thighs (skinless, boneless)
1/4 cup Hummus
1 cup Jasmine Rice (dry, uncooked)
1 tsp Turmeric
1 Tomato (large, diced)
4 cups Baby Spinach
Preheat oven to 375oF (191oC) and line a baking sheet with parchment paper.
Place chicken thighs on the baking sheet and coat with hummus. Bake for 30 minutes or until cooked through.
Meanwhile, make the rice according to the directions on the package, adding in the turmeric and chopped tomato while cooking.
Divide the chicken, rice and spinach onto plates or into meal prep containers. Enjoy!
Use a Rice Cooker
Add the turmeric and tomatoes into the rice cooker along with the rice and water.
Refrigerate in an airtight container up to 3 days.