NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup canned chickpeas

0.5 tbsp tahini

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tsp extra virgin olive oil

1 medium whole wheat pita

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat and cook the chicken for 5-7 minutes per side until the internal temperature reaches 165°F. Remove from heat and let rest for 3 minutes before slicing into strips.

• 3

  In a food processor, combine the rinsed chickpeas, tahini, lemon juice, minced garlic, and the remaining salt and pepper. Process until completely smooth, adding a splash of water if needed to reach a creamy consistency.

• 4

  Slice the whole wheat pita into triangles and lightly brush with the olive oil. Toast in a toaster oven or skillet until the edges are golden and crispy.

• 5

  Slice the cucumber into rounds and halve the cherry tomatoes.

• 6

  Spread the fresh hummus onto a large plate or platter. Arrange the sliced chicken, toasted pita triangles, cucumber, and tomatoes around the hummus.

• 7

  Garnish the entire platter with finely chopped fresh parsley and serve immediately.