NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup chickpeas

0.5 tbsp tahini

0.5 whole whole wheat pita

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cucumber

0.25 cup cherry tomatoes

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Grill or pan-sear the chicken over medium-high heat until it reaches an internal temperature of 165°F, then slice into strips.

• 3

  In a food processor, combine the chickpeas, tahini, lemon juice, garlic, and fresh parsley.

• 4

  Pulse the hummus mixture until smooth, adding a splash of water if needed to reach your desired consistency.

• 5

  Slice the whole wheat pita into triangles and toast in a dry pan or oven until golden and crunchy.

• 6

  Dice the cucumber and halve the cherry tomatoes, tossing them with the remaining salt and pepper.

• 7

  Spread the herb hummus onto a plate, top with the grilled chicken, and serve alongside the crispy pita and fresh vegetable salad.