NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Chickpeas

0.25 cup Non-fat Greek yogurt

0.5 tbsp Tahini

0.5 medium Whole wheat pita

0.5 cup Cucumber

0.5 cup Red bell pepper

1 tbsp Lemon juice

1 clove Garlic

1 tsp Extra virgin olive oil

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Heat a grill pan or skillet over medium-high heat with the olive oil and cook the chicken for 6-7 minutes per side until golden and cooked through.

• 3

  While the chicken cooks, slice the whole wheat pita into triangles and toast in a toaster oven or dry skillet until crisp.

• 4

  In a small food processor, combine the chickpeas, Greek yogurt, tahini, lemon juice, garlic, parsley, and the remaining salt and pepper.

• 5

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

• 6

  Slice the cucumber and red bell pepper into thin batons for dipping.

• 7

  Slice the grilled chicken into strips and arrange on a platter with the zesty hummus, toasted pita, and fresh vegetables.