Lemon-Garlic Marinated Pounded Chicken with Grilled Vegetables and Parsley Hummus

Marinating the Chicken In a bowl, combine lemon juice, minced garlic, paprika, onion powder, garlic powder, mustard, olive oil, salt, and pepper. Mix well to create a marinade.

Preparing the Chicken Place the boneless chicken breasts between two pieces of parchment paper. Gently pound the chicken using a meat mallet to an even thickness of about 1/2 inch. This helps tenderize the meat and ensures even cooking.

Marinating the Chicken Place the pounded chicken in a shallow dish and pour the marinade over the chicken. Ensure the chicken is coated evenly. Cover and refrigerate for at least 1 hour, allowing the flavors to infuse.

Grilling the Vegetables Preheat the grill or grill pan over medium-high heat. Toss the sliced vegetables with olive oil, salt, and pepper. Grill the vegetables until charred and tender, about 8-10 minutes, turning occasionally.

Making the Parsley Hummus In a food processor, blend the chickpeas, tahini, lemon juice, garlic, olive oil, water, salt, and pepper until smooth and creamy. Add the chopped parsley and pulse a few times to incorporate.

6.Adjust the seasoning to taste with more salt, pepper, or lemon juice if desired.

Cooking the Chicken Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and grill for about 4-5 minutes per side or until cooked through and golden brown.

Assembling the Dish Serve the grilled chicken alongside white rice, grilled vegetables, and a dollop of parsley hummus. Garnish with fresh parsley leaves and a squeeze of lemon juice. Enjoy this delicious and wholesome meal!