NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup chickpeas

0.25 tbsp tahini

0.25 cup Greek yogurt

1 tbsp lemon juice

1 clove garlic

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp extra virgin olive oil

1 cup cucumber

1 cup red bell pepper

0.5 cup baby carrots

0.5 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F. Season the chicken breast with half of the sea salt, black pepper, and the dried oregano.

• 2

  Place the chicken on a parchment-lined baking sheet and roast for 18-22 minutes until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing into strips.

• 3

  While the chicken roasts, combine the chickpeas, tahini, Greek yogurt, lemon juice, garlic, and fresh parsley in a small food processor.

• 4

  Pulse the mixture until smooth and creamy. If it is too thick, add a teaspoon of water at a time to reach your desired consistency.

• 5

  Slice the cucumber into rounds and the red bell pepper into thick strips.

• 6

  Arrange the sliced chicken, fresh vegetables, and baby carrots on a large platter.

• 7

  Transfer the herb hummus to a small bowl in the center of the platter, drizzle with extra virgin olive oil, and sprinkle with the remaining salt and pepper.