NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup chickpeas

1 tbsp tahini

1 tbsp lemon juice

1 clove garlic

1 tsp extra virgin olive oil

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp fresh parsley

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, and dried oregano.

• 2

  Heat a grill pan or cast-iron skillet over medium-high heat and cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken rests, prepare the hummus by combining the chickpeas, tahini, lemon juice, and garlic in a high-speed blender or food processor.

• 4

  Blend the hummus until completely smooth, adding 1-2 tablespoons of water if needed to reach a velvety consistency.

• 5

  Finely chop the fresh parsley and dill, then fold them into the hummus for a burst of fresh flavor.

• 6

  Dice the cucumber and halve the cherry tomatoes, tossing them together in a small bowl.

• 7

  Spread the herb hummus in a wide circle on a plate, top with the sliced grilled chicken, and pile the cucumber-tomato salad on the side.

• 8

  Finish the dish with a drizzle of high-quality extra virgin olive oil.