Time: 1 hour.
Complexity: easily
Servings: 4 - 6

Skinless chicken breast is rubbed with a rich spice blend, pan-fried until golden brown and savory, and then finished in the oven, leaving it tender and juicy inside. Slice the chicken thinly and serve on warm pita bread with a bed of arugula in a light dressing, drizzled with white bean and piquillo hummus. This makes a delicious and filling finger food—a great alternative to traditional sandwiches and burgers.

Ingredients:

White Bean Hummus with Piquillo Peppers

• 2 x 425g cans cannellini beans, rinsed well
• 2 cloves garlic, chopped
• 4 pickled piquillo peppers, drained and chopped
• 0.5 tbsp. tahini
• 0.5 cups extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup chopped fresh parsley
• 1 teaspoon finely chopped fresh oregano
• A pinch of chili de arbol powder
• Honey, to taste

Spicy Chicken Breasts

• 2 tsp paprika
• 2 tsp cumin
• 1 teaspoon coriander
• 1 teaspoon coarse salt
• 1 teaspoon ground black pepper
• 0.5 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp. nutmeg
• 1/4 tsp cardamom
• 0.7 kg skinless and boneless chicken breasts (3-4 pcs.)
• Rapeseed oil for greasing

Arugula salad

• 1/4 cup freshly squeezed lemon juice
• 0.5 tsp finely grated lemon zest
• 1/4 cup extra-virgin olive oil
• 170 g of small arugula
• 4 - 6 pitas, warm

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, cannellini beans, piquillo pepper, pepper de arbol, oregano, paprika, cumin, coriander, black pepper, cinnamon, carnation, nutmeg, cardamom, hummus

We recommend

Preparation:

Step 1
• Preheat oven to 190°C.
Step 2
• Hummus:
  Combine the beans and garlic in a food processor and process until coarsely chopped. Add the pepper, tahini, olive oil, and lemon juice and process until almost smooth. Add the parsley, oregano, chile de árbol, and some salt and black pepper; pulse a few times to incorporate. Taste and add a little honey, if desired. If the mixture is too thick, stir in a little water; the hummus should be slightly runny, like a dip. Transfer to a bowl. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days..
  Exit: 4 tbsp.
Step 3
• Chicken:
  In a bowl, combine paprika, cumin, coriander, salt, black pepper, cinnamon, cloves, nutmeg, and cardamom. Brush both sides of the chicken breasts with canola oil and lightly rub the top of each breast with the spices.
Step 4
• Heat a nonstick or enameled cast iron grill pan over medium-high heat. Sear the chicken, seasoning side down, until golden brown, about 5 minutes. Flip and cook until the chicken begins to brown on the other side, another 2 minutes.
  
  Transfer the skillet to the oven and bake until a thermometer reads 160°F (71°C), another 7-10 minutes. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
Step 5
• Salad:
  In a large bowl, combine lemon juice, lemon zest, olive oil, and a pinch of salt. Add the arugula and toss gently.
  
  Assembly:
  Place some arugula salad on a warm plate pita, top with a spoonful of hummus and some shredded chicken. Serve warm.

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