cook time
60-75 mins
Ingredients
Base
- Arugula
- 1 cucumber
- 1 roasted sweet potatoes (paprika, garlic powder, salt)
- 1 roasted tomatoes
- ½ roasted red onion
- ½ cup blackberries
- 1 chicken breast (marinated: olive oil, lemon juice, salt, pepper, and paprika for 1 hour ; then topped
Dressing
- 2 tbsp. Ithaca Cold-Crafted Smoked Chipotle Hummus
- 1 tsp. water
- 1 tsp. mustard
Made with Ithaca hummus
directions
step 1
Preheat oven to 450°F.
step 2
Marinate chicken breast in olive oil, lemon juice, salt, pepper, and paprika for 1 hour.
step 3
Place the marinated chicken on a baking sheet and sprinkle the desired amount of EBTB seasoning on the chicken.
step 4
Bake for 15-20 minutes.
step 5
Preheat oven to 400°F.
step 6
Cut the sweet potatoes and sprinkle the desired amount of paprika, garlic, and salt over.
step 7
Bake for 30-35 minutes.
step 8
Slice tomatoes and onions. Toss the tomatoes and onion lightly with olive oil, salt and pepper. Place on a separate pan
step 9
Bake for 15-20 minutes. Place to the side while the sweet potatoes finish cooking.
step 10
Dressing: Place hummus and mustard in a small bowl and slowly whisk in water to make dressing. Should it be too watery, add more hummus.
step 11
Place the arugula on a plate and add the roasted vegetables, cucumber, and black berries.
step 12
Place chicken breast on top., and then drizzle dressing on top!
chef’s notes
RECIPE BY @ALMONDFUEL
