Hummus becomes a creamy, herbed coating for quick pan chicken, held together by crushed pita chips instead of breadcrumbs. The snacker pack is built for this: spread the hummus, press in the chips, and dinner is done in twenty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 590 calories a serving, 66 g protein, 23 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pound two chicken breasts between two sheets of plastic wrap until they are a quarter inch thick, then season both sides with salt and pepper.
2. Separate the hummus and pita chips from the snacker pack. Crush the pita chips into coarse crumbs on a small plate, then mix in 1 minced garlic clove.
3. Spread 2 tablespoons of hummus evenly across one side of each chicken breast, then press the crushed pita and garlic mixture firmly onto the hummus to coat.
4. Heat 2 tablespoons of oil in a large skillet over medium-high heat until shimmering, then lay the chicken breasts hummus-side up in the pan and cook without moving them until the coating is golden and crisp, about 6 minutes.6 min
5. Flip the chicken carefully and cook the other side until golden and the internal temperature reaches 165°F (74°C), about 5 more minutes.5 min

Note Swap the chicken for pork cutlets or thick white fish fillets if you prefer. Leftovers keep covered in the fridge for two days and are good cold or reheated gently in a low oven. Serve with a green salad dressed with lemon and oil, or roasted vegetables.