NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Canned chickpeas

0.25 cup Nonfat Greek yogurt

0.5 medium Whole wheat pita

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 cup Sliced cucumber

0.25 tsp Garlic powder

0.25 tsp Dried oregano

1 tbsp Fresh parsley

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat half of the olive oil in a skillet over medium-high heat and cook the chicken for 5-6 minutes per side until golden brown and cooked through.

• 3

  In a food processor or blender, combine the chickpeas, Greek yogurt, lemon juice, garlic powder, and the remaining olive oil, blending until the texture is velvety smooth.

• 4

  Toast the whole wheat pita in a dry pan or toaster until it reaches a satisfying crunch, then slice into triangular wedges.

• 5

  Plate the sliced chicken alongside the prepared hummus and pita wedges, adding fresh cucumber slices and a garnish of chopped parsley.