NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup chickpeas

1 tbsp tahini

1 tbsp lemon juice

1 tsp olive oil

1 medium whole wheat pita

0.5 cup cucumber

0.25 cup cherry tomatoes

1 tbsp fresh parsley

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast with half of the garlic powder, sea salt, and black pepper.

• 2

  Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit, then slice into thin strips.

• 3

  In a small food processor, blend the chickpeas, tahini, lemon juice, and the remaining garlic powder until the mixture is velvety and smooth.

• 4

  Slice the whole wheat pita into triangles and toast in a dry skillet over medium heat until golden and crispy on both sides.

• 5

  Finely dice the cucumber and cherry tomatoes, then toss them in a small bowl with the olive oil, fresh parsley, and the remaining sea salt and black pepper.

• 6

  Spread the hummus in a shallow bowl, top with the grilled chicken strips, and serve with the pita chips and cucumber-tomato salad on the side.