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Hummus Crispy Chicken Plate

  • Author: nocrumbsleft
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Category: Dinner
  • Diet: Gluten Free


  • green onions or chives, thinly sliced
  • 2 chicken breasts, boneless and skinless
  • 4 Tbsp olive oil
  • 2 Tbsp dried oregano
  • 4 cloves of garlic, crushed
  • Juice and zest of one lemon
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 container Hummus (I used garlic, but use your favorite)
  • Marinated Onions MAGIC ELIXIRS – click here for the recipe
  • cucumbers, thinly sliced
  • baby arugula
  • Mediterranean olives


1. Cut chicken breast lengthwise, down its longest points, into flat strips about the width of your finger, at a slight angle.

2. Make the marinade: Zest the lemon, then juice the lemon. In a bowl, stir together olive oil, oregano, the zest and juice of the lemon and garlic. Set aside.

3. Place chicken into a container. Salt and pepper thoroughly. Pour half the marinade over the chicken, flip, and pour the other half over. Marinate overnight or for a couple hours.

4. Make the Marinated Onions MAGIC ELIXIRS – recipe here

4. Remove chicken from the refrigerator.

5. Make sure your grill is clean, oiled, and hot. Grill chicken for 2-3 minutes a side. (This can be done a day ahead for ease of weeknight eating.)

6. Here’s the fun part: assembly. Put some hummus on a platter and spread it out. Then arrange some chicken strips. In sections, add arugula. Then sprinkle cucumbers, tomatoes, and tuck in Nicoise olives. Cover with Marinated Onions MAGIC ELIXIRS, drizzle a circle of the olive oil from the onions, and garnish with green onions or chives. Serve.