NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup canned chickpeas

0.5 tbsp tahini

0.25 cup roasted red peppers

1 tsp olive oil

1 tsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

0.5 cup cucumber

0.5 cup cherry tomatoes

3 whole kalamata olives

PREPARATION

• 1

  Season the chicken breast with half of the sea salt, half of the black pepper, and all of the smoked paprika.

• 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

  In a food processor, combine the canned chickpeas, tahini, roasted red peppers, lemon juice, garlic, olive oil, and the remaining salt and pepper.

• 4

  Process the hummus mixture until it reaches a velvety, smooth consistency, adding a teaspoon of water if needed to thin it out.

• 5

  Slice the grilled chicken into thin strips and chop the cucumber and cherry tomatoes into bite-sized pieces.

• 6

  Spread the roasted red pepper hummus onto a large plate and top with the sliced chicken, cucumbers, tomatoes, and Kalamata olives.