Ingredients

• 2 limes, for juice
• 3 tablespoons fresh cilantro, coarsely chopped
• 4 chicken cutlets (about 1 lb)
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 (8-oz) container Deli cilantro-jalapeño hummus, divided
• ¾ cup panko bread crumbs
• 2 pouches boil-in-bag rice
• 3 tablespoons canola oil
• 1 tablespoon water

Prep

• Squeeze limes for juice (3 tablespoons).
• Chop cilantro.

Steps

1. Season chicken with salt and pepper. Reserve ½ cup hummus for sauce, then coat both sides of chicken with remaining hummus (about 1 tablespoon for each cutlet). Place panko in shallow dish; dip chicken into panko (coating both sides), then wash hands.
2. Cook rice following package instructions.
3. Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add chicken; cook 3–4 minutes each side and until 165°F. Combine reserved ½ cup hummus with cilantro, lime juice, and water; drizzle sauce over chicken. Serve.

Ingredients

• 1 (16-oz) bag dip chip cut carrots
• 2 tablespoons honey
• 2 teaspoons chili powder
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper

Steps

1. Place carrots in microwave-safe dish; cover and microwave on HIGH for 4–5 minutes or until tender. Drain any water in dish.
2. Whisk in medium bowl: honey, chili powder, salt, and pepper until blended. Stir carrots into sauce. Serve.