NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

0.5 cup roasted red peppers

1 tbsp tahini

0.25 cup non-fat Greek yogurt

1 tbsp lemon juice

1 clove garlic

0.5 tbsp extra virgin olive oil

1 cup cucumber

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

PREPARATION

• 1

  In a food processor, combine the roasted red peppers, tahini, Greek yogurt, lemon juice, garlic, and half of the sea salt until the mixture reaches a velvety consistency.

• 2

  Season the chicken breast evenly with the smoked paprika, remaining sea salt, and black pepper.

• 3

  Heat the extra virgin olive oil in a skillet over medium-high heat and sauté the chicken for 5-6 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken to a cutting board to rest, then add the chickpeas to the same skillet for 1-2 minutes until heated through.

• 5

  Spread the creamy red pepper hummus onto a large plate and top with the sliced chicken, warm chickpeas, and fresh cucumber slices.