Herby chicken breasts with hummus and tabouleh

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Serves: 20

Category: Savoury Meals

Herby chicken breast


  • 10 chicken breasts (200g each)
  • 1 tablespoon of chopped fresh thyme
  • 1 tablespoon of chopped fresh oregano
  • 2 teaspoon minced garlic
  • Juice and rind of ½ a lemon
  • Black pepper (just a little)
  • 2 tablespoons grapeseed or olive oil


  1. Preheat oven 180°C
  2. Flatten chicken and cut each breast in half
  3. Combine herb mix in a large bowl
  4. Toss chicken breasts in mixture
  5. Transfer to a lined baking tray and cover with foil
  6. Bake in oven for approximately 25 to 30 minutes



  • 2x 400g tins chickpeas drained and rinsed
  • 3 garlic cloves, crushed
  • 1 teaspoon sea salt
  • 2 teaspoons cumin seeds, lightly roasted and ground
  • 3 tablespoons tahini
  • 1/3 cup lemon juice or more to taste
  • 1/3 cup hot water
  • 1/4 cup olive oil
  • Paprika and a drizzle of extra-virgin olive oil, to serve


  1. Blend all ingredients together in a blender until smooth and creamy
  2. Add a little more liquid if it needs extra to blend to a smooth consistency
  3. Taste to make sure you have a good balance of flavours and adjust accordingly; more lemon for zing or olive oil to tone it down. If you are happy with the balance of flavours just add water if needed.

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