YOUR SOLIN GENERATED RECIPE
Creamy Roasted Red Pepper Hummus Platter
Pan-seared chicken breast served over a velvety roasted red pepper hummus with crisp cucumbers and juicy tomatoes for a refreshing crunch.
INGREDIENTS
4.5 oz chicken breast
0.5 cup chickpeas
0.25 cup roasted red peppers
0.5 tbsp tahini
1 tsp extra virgin olive oil
1 tsp lemon juice
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup cucumber
0.5 cup cherry tomatoes
PREPARATION
Season the chicken breast evenly with sea salt, black pepper, and garlic powder.
Heat a non-stick skillet over medium-high heat and cook the chicken for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F.
While the chicken cooks, combine the chickpeas, roasted red peppers, tahini, lemon juice, and olive oil in a food processor.
Pulse the mixture until it reaches a smooth and velvety consistency, adding a teaspoon of water if needed to thin it out.
Slice the cooked chicken breast into thin strips.
Spread the roasted red pepper hummus across the base of a large plate or shallow bowl.
Top the hummus with the sliced chicken and garnish the platter with sliced cucumbers and halved cherry tomatoes.