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|1||Preheat grill on medium heat for 20 minutes. Butterfly each breast, brush evenly with olive oil and season with salt & pepper. Place the chicken breasts evenly over the hot grill. Turn each breast 90 degrees after 3 minutes, then flip over after another 3 minutes. Turn 90 degrees again after 3 minutes then check temperature after another 3 minutes. Once the chicken breast reaches 165 degrees internal temperature it is fully cooked. Remove from heat and tent with aluminum foil on a plate to keep warm.|
|2||Preheat broiler & line a baking sheet with aluminum foil. In a large bowl stir together oil, salt, cumin, pepper & oregano, then toss with vegetables until coated. Spread evenly on the baking sheet and broil 4-6 inches from heat for 6-8 minutes, stirring once. You want the vegetables lightly charred. Remove from oven and keep warm for service.|
|3||Drain and rinse 1 cup artichoke hearts. Spread artichoke hearts over a baking sheet and let air dry. When dry chop the artichoke hearts. Drain and rinse the chickpeas and set aside until needed. In a small bowl stir together lemon juice & water. In a separate bowl whisk together tahini & oil, make sure there are no lumps. In a food processor/blender, blend the chickpeas, artichoke hearts, garlic, salt, cayenne pepper for about 15 seconds. Scrape the sides of the bowl. With food processor running slowly add lemon/water mix through the top. Scrape the sides again and blend for another minute. Scrape the sides, then with processor running add tahini/oil mix. Process for about 15 seconds or until smooth. Place hummus in a bowl, cover and let stand for 30 minutes. Before using taste and adjust seasoning if needed.|
Warm the naan on the grill until soft. Lay naan out and spread a little hummus on each side of naan. Place about ¼ cup peppers & onions on bottom naan. Place a chicken breast on top of peppers & onions. Top the chicken breast with the other naan. Cut in ½ diagonally, serve & enjoy!
Courtesy of the Petaluma Food Truck