Oh man, I.am.exhausted. We had family visiting this past weekend so we spent a lot quality time catching up, walking around the city, and of course eating. Speaking of eating we had dinner at The Plaza Food Hall in the Plaza Hotel. OMAGHA! If you are ever visiting the city or if you live here it is a must! After a weekend of eating so much healthy delicious my body needed a bit of a detox. So I made my 577th recipe from How Sweet It Is. My body was also craving some major protein so I whipped up Chipotle grilled chicken breasts.
2 medium jalapenos
1 can chickpeas, drained and rinsed (and peeled if you have patience)
1/2 cup sweet yellow corn
3-4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
To roast the jalapenos, preheat the broiler in your oven and place peppers on a baking sheet. Broil on all sides, flipping once charred. Remove and let cool completely. Or you can grill or even “roast” the peppers on your gas stove (I opted for this because a broiler is a mythical creature that terrifies me) Once cooled, chop of the tops and slice the peppers down the middle, remove the seeds and chop.
Add chickpeas, corn and peppers to the food processor. Blend until combined, then slowly stream in olive oil with the processor running (I am not that coordinated so I stopped the processor).
Add in salt and pepper, then blend once more. Taste and season more if desired.
For the chicken I just sprinkled with Chipotle chili powder along with my typical seasonings. This includes a light coat of olive oil, salt & pepper on both sides. The just grill for approximately 12 mins on the grill.
I combined the hummus with the left over corn, chicken and some naan, which I quickly devoured.