NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup chickpeas

0.25 cup non-fat Greek yogurt

1 tbsp tahini

1 tbsp lemon juice

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cucumber

0.5 cup cherry tomatoes

1 tbsp fresh parsley

PREPARATION

• 1

  Season the chicken breast with a pinch of sea salt and black pepper, then grill or pan-sear over medium-high heat until the internal temperature reaches 165°F.

• 2

  In a high-speed blender or food processor, combine the chickpeas, Greek yogurt, tahini, lemon juice, garlic powder, remaining sea salt, and remaining black pepper.

• 3

  Process the mixture until the hummus is completely smooth and creamy, adding a teaspoon of water if necessary to adjust the consistency.

• 4

  Spread the lemon hummus in a thick layer across a large plate or shallow serving bowl.

• 5

  Slice the cooked chicken breast into thin strips and arrange them neatly over the center of the hummus.

• 6

  Top the dish with halved cherry tomatoes and finely chopped fresh parsley for a burst of color and flavor.

• 7

  Slice the cucumber into thick rounds and serve them on the side as the primary dipping tool for the hummus and chicken.