NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup chickpeas

1 tbsp tahini

0.25 cup roasted red peppers

1 tbsp lemon juice

1 clove garlic

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

0.25 tsp dried oregano

PREPARATION

• 1

  In a food processor, combine the chickpeas, tahini, roasted red peppers, garlic, and half of the lemon juice. Process until the mixture is smooth and velvety.

• 2

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

• 3

  Heat the olive oil in a skillet over medium-high heat and cook the chicken for 5-6 minutes per side until golden brown and cooked through.

• 4

  While the chicken cooks, dice the cucumber and halve the cherry tomatoes. Toss them in a small bowl with the remaining lemon juice, sea salt, and oregano.

• 5

  Spread the roasted red pepper hummus onto a large plate or platter.

• 6

  Slice the cooked chicken and arrange it over the hummus, then garnish with the fresh cucumber and tomato salad.