NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

1 tbsp tahini

1 tbsp lemon juice

1 clove garlic

1 tsp extra virgin olive oil

0.5 cup cucumber

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Heat a grill pan or skillet 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, tahini, lemon juice, garlic, and the remaining sea salt in a food processor.

• 4

  Pulse the food processor until the hummus reaches a smooth and creamy consistency, adding a splash of water if needed.

• 5

  Dice the cucumber and halve the cherry tomatoes, then toss them together in a small bowl.

• 6

  Spread the fresh hummus onto a plate and top it with the sliced grilled chicken breast.

• 7

  Spoon the cucumber and tomato salad over the chicken, drizzle with extra virgin olive oil, and garnish with chopped fresh parsley.