Ten Minute Gluten-Free Hummus Plate

October 23, 2018

When I put out the question, “What recipes would you like to see more of here?”, a lot of you responded quick and easy meals. There were lots of requests for gluten free and vegan options so even when a recipe doesn’t completely fit that mold, I hope you know I’m still looking out for you guys with dietary restrictions and will always note how you can make it work for you.

The truth is that I’m restarting my recipe sharing with a lot of the super simple recipes I eat every week, if not every day and this one is no exception. Not sure about you guys, but I could eat some sort of set up like this every single day and not get board. I love hummus.

The title isn’t just clickbaity, this recipe really only takes 10 minutes if you prep your veggies while your chicken is cooking. It’s unbelievably easy, healthy and so damn good.

If you’re gluten free, no adjustments are necessary! If you’re vegan simply skip the chicken and if you’d like something cooked and warm with your hummus I’d suggest sautéing some mushrooms in olive oil and garlic.

Ingredients:

Serves Two

+ 1 red pepper, sliced
+ 1 green pepper, sliced
+ 2 handfuls of cherry tomatoes, halved
+ 1 bag of plantain chips
+ 1 container of your favorite hummus (here’s mine!)
+ 2 chicken breasts, sliced into strips (skip the rest to it make vegan)
+ 1 lemon, juiced
+ 1 tablespoon olive oil

Instructions:

+ In a large pan or cast iron skillet add your olive oil, chicken and lemon juice over medium heat.
+ Cook evenly on each side until your chicken is cooked through.
+ While your chicken cooks, slice your veggies.
+ Arrange everything on a medium to large serving late as you wish.
+ Enjoy!

Photography by Amy Frances.

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