with Jammy Eggs and Lemon Hummus
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Chicken breasts • Sweet bell pepper • Baby tomato • Grade A egg • Farro (wheat) • Lemon • Cucumber • Hummus (sesame) (chickpeas (chickpeas, water, salt), soybean oil, tahini (sesame), water, salt, concentrated lemon juice, sugar, modified corn starch, garlic, olive oil, canola oil, sunflower oil, garlic powder, spices, natural flavour, xanthan gum, citric acid, phosphoric acid, sodium bisulphate, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Spinach • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide) • Garlic.
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Chickpeas
1 unit(s)
Egg
2 unit(s)
Baby Spinach
56 g
Lemon
1 unit(s)
Smoked Paprika-Garlic Blend
6 g
Garlic, cloves
2 unit(s)
Mini Cucumber
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Hummus
4 tbsp
Farro
0.5 cup
Baby Tomatoes
113 g
Oil*
2.5 tbsp
Salt*
0.25 tsp
Pepper*
0.13 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a small pot, add 5 cups warm water (use same for 4 servings). Bring to a boil over high.
- Using a spoon, lower eggs into the boiling water, then reduce heat to medium-high. Cook for 7 min for runny yolks or 9 min for set yolks.**
- When done, drain and rinse eggs under cold water for 30 sec. Set aside in the pot.
- To a medium pot, add farro, 1/4 tsp (1/2 tsp) salt and 3 cups (6 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium-low.
- Cook uncovered for 16-20 min, until farro is tender but still firm to the bite. Strain farro, then return to the pot, off heat.
- Add 1/2 tbsp (1 tbsp) olive oil. Toss to coat.
- Drain and rinse chickpeas, then pat dry with paper towels.
- To an unlined baking sheet, add chickpeas and 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper, if you like, then toss to coat.
- Roast in the bottom of the oven for 10-12 min, until almost crispy. Stir, then cover chickpeas loosely with foil or another baking sheet. Return chickpeas to the oven and roast for 6-8 min, until crispy.
- Halve tomatoes.
- Cut cucumber into 1/4-inch rounds
- Core, then cut pepper into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Zest, then juice half the lemon. Cut remaning lemon into wedges.
- Pat chicken dry with paper towels. To a large bowl, add chicken, Smoked Paprika-Garlic Blend, garlic and 1/2 tbsp (1 tbsp) olive oil. Season with salt, if you like.
- Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) olive oil, then chicken. Cook for 6-8 min on one side, until golden. Flip chicken, then cover and continue cooking for another 6-8 min, until cooked through.**
- In a small bowl, whisk together lemon juice, lemon zest, hummus, 1/2 tbsp (1 tbsp) olive oil and 2 tsp (4 tsp) water. Season with salt and pepper, if you like.
- Peel, then halve eggs.
- Thinly slice chicken.
- Divide spinach between plates. Top with cucumbers, tomatoes, farro, peppers, eggs, roasted chickpeas and chicken.
- Drizzle lemon-hummus dressing over top.
- Squeeze a lemon wedge over top.
920
kcal
Calories
37
g
Fat
6
g
Saturated Fat
85
g
Carbohydrate
8
g
Sugar
18
g
Dietary Fiber
68
g
Protein
320
mg
Cholesterol
930
mg
Sodium
0.1
g
Trans Fat
1950
mg
Potassium
200
mg
Calcium
7
mg
Iron
