NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.33 cup canned chickpeas

0.5 tbsp tahini

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

0.25 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Slice the chicken breast into thin strips and chop the zucchini, red bell pepper, and red onion into bite-sized pieces.

• 3

  Place the chicken and vegetables on the baking sheet, drizzle with olive oil, and season with dried oregano, half the sea salt, and half the black pepper.

• 4

  Toss everything to coat evenly and roast in the oven for 18-20 minutes until the chicken is cooked through and the vegetables are tender.

• 5

  While the chicken roasts, combine the chickpeas, tahini, lemon juice, garlic, fresh parsley, and the remaining salt and pepper in a food processor.

• 6

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

• 7

  Spread the herb hummus across the base of a shallow bowl or plate and top with the warm roasted chicken and vegetables.