NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup chickpeas

0.25 cup Greek yogurt

0.5 tbsp tahini

1 tbsp lemon juice

1 clove garlic

0.5 tbsp extra virgin olive oil

1 small whole wheat pita

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp fresh parsley

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat a grill pan or skillet over medium-high heat with half of the olive oil and cook the chicken for 5-6 minutes per side until fully cooked, then slice into strips.

• 3

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

• 4

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

• 5

  Slice the whole wheat pita into triangles and toast in the oven or toaster until lightly browned and crispy.

• 6

  Chop the cucumber and cherry tomatoes into bite-sized pieces and finely mince the fresh parsley.

• 7

  Spread the high-protein hummus onto a plate, top with the grilled chicken strips, and serve alongside the fresh vegetables and crispy pita triangles.

• 8

  Drizzle with the remaining olive oil and garnish with fresh parsley.