NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup canned chickpeas

1 tbsp tahini

1 tbsp fresh lemon juice

1 clove garlic

1 tsp extra virgin olive oil

0.5 whole whole wheat pita bread

0.25 cup cucumber

0.25 cup cherry tomatoes

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat a grill pan or non-stick skillet over medium-high heat.

• 2

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

• 3

  Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F, then set aside to rest before slicing into strips.

• 4

  In a food processor, combine the rinsed chickpeas, tahini, lemon juice, garlic, and the remaining salt and pepper.

• 5

  Process the mixture until smooth and creamy, adding a tablespoon of water if needed to adjust the consistency.

• 6

  Slice the pita bread into triangles and toast in a dry pan or oven at 375°F for 5 minutes until golden and crispy.

• 7

  Transfer the hummus to a small bowl, drizzle with olive oil, and garnish with freshly chopped parsley.

• 8

  Arrange the sliced chicken, toasted pita points, sliced cucumbers, and halved cherry tomatoes on a platter around the hummus.