NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup canned chickpeas

0.5 cup plain non-fat Greek yogurt

1 medium whole wheat pita

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

0.5 cup cucumber

0.5 cup cherry tomatoes

1 clove garlic

PREPARATION

• 1

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

• 2

  Heat a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken cooks, combine the rinsed chickpeas, Greek yogurt, minced garlic, lemon juice, and the remaining salt and pepper in a food processor.

• 4

  Blend the hummus mixture until smooth and creamy, adding a teaspoon of water if needed to reach your desired consistency.

• 5

  Toast the whole wheat pita in a toaster or oven until it becomes crisp, then slice it into eight triangles.

• 6

  Dice the cucumber and halve the cherry tomatoes, tossing them with the extra virgin olive oil and the remaining oregano.

• 7

  Spread the protein-rich hummus onto a large plate, top with the sliced grilled chicken, and serve alongside the crispy pita and fresh salad.