NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.33 cup canned chickpeas

1 tbsp tahini

1 tbsp lemon juice

1 tsp extra virgin olive oil

0.5 cup cucumber

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tsp garlic

1 tsp dried oregano

PREPARATION

• 1

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

• 2

  Heat a skillet over medium-high heat with the extra virgin olive oil. Add the chicken and cook for 5-7 minutes per side until golden brown and cooked through.

• 3

  While the chicken cooks, place the chickpeas, tahini, lemon juice, garlic, and the remaining salt and pepper into a small food processor or blender.

• 4

  Pulse the chickpea mixture until it reaches a smooth, velvety consistency. If it is too thick, add a teaspoon of water at a time until desired texture is reached.

• 5

  Dice the cucumber and halve the cherry tomatoes.

• 6

  Spread the creamy hummus onto a large plate or shallow bowl in a thick layer.

• 7

  Slice the cooked chicken into strips and place it on top of the hummus.

• 8

  Arrange the cucumbers and tomatoes around the chicken and garnish the entire platter with freshly chopped parsley.