Cut chicken breast into large chunks. Combine minced garlic, Dijon mustard, honey, lemon juice, olive oil, salt, and pepper in a bowl to make the marinade. Toss the chicken in the marinade and let sit for about 10 minutes.
2
Heat olive oil in a large skillet over medium-high heat. Spread the marinated chicken evenly in the pan and cook undisturbed for 6-7 minutes until golden brown. Flip and continue cooking until cooked through.
3
Drain and rinse the chickpeas, then add to a food processor. Add one garlic clove and a squeeze of lemon juice, then pulse until combined.
4
Add tahini and olive oil, then process for about 1 minute until the mixture begins to smooth out.
5
Add salt to taste. With the motor running, gradually add ice or ice water until the mixture becomes airy, smooth, and creamy.
6
Prepare the salad: Dice the cucumbers, halve the cherry tomatoes, mince the shallots, and finely chop the dill. Combine in a bowl with lemon juice and olive oil, then season with salt and toss gently.
7
Arrange all three components on a platter: the golden caramelized chicken, creamy hummus, and fresh cucumber-tomato salad. Optionally garnish with fresh lemon slices and a drizzle of extra virgin olive oil.
PrimedTableBETA
