NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup canned chickpeas

0.5 tbsp tahini

2 tbsp non-fat Greek yogurt

0.5 medium whole wheat pita

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 cup cucumber

0.25 cup cherry tomatoes

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Season the chicken breast evenly with 0.125 tsp sea salt, 0.125 tsp black pepper, and all of the garlic powder.

• 2

  Heat 0.5 tsp of olive oil in a non-stick skillet over medium heat and sear the chicken for 6-7 minutes per side until fully cooked.

• 3

  While the chicken cooks, combine the chickpeas, tahini, Greek yogurt, lemon juice, and the remaining 0.5 tsp of olive oil in a food processor.

• 4

  Add the remaining salt and pepper to the processor and blend until the hummus is velvety and smooth, adding a teaspoon of water if needed to reach desired consistency.

• 5

  Slice the whole wheat pita into small triangles and toast them in a dry pan or toaster oven until they are golden and crispy.

• 6

  Spread the creamy hummus onto a large plate, top with the sliced chicken, diced cucumber, and halved cherry tomatoes, then garnish with fresh parsley.