YOUR SOLIN GENERATED RECIPE
Roasted Red Pepper Hummus with Pita and Grilled Chicken
Sautéed chicken breast strips served over a bed of velvety roasted red pepper hummus with toasted whole wheat pita and crisp cucumber slices.
INGREDIENTS
4 oz Chicken breast
0.5 cup Chickpeas
0.25 cup Roasted red peppers
0.5 tbsp Tahini
1 tbsp Lemon juice
1 clove Garlic
0.5 tsp Cumin
0.25 tsp Sea salt
0.5 tsp Extra virgin olive oil
0.5 medium Whole wheat pita
0.5 cup Cucumber
PREPARATION
Pat the chicken breast dry and season with a pinch of the sea salt and a dash of cumin.
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.
In a food processor, combine the chickpeas, roasted red peppers, tahini, lemon juice, garlic, remaining cumin, and sea salt.
Process the mixture until the hummus reaches a velvety smooth consistency, adding a tablespoon of water if needed to thin it out.
Slice the cooked chicken into thin strips and slice the cucumber into rounds.
Spread the hummus in a shallow bowl, top with the warm chicken strips, and serve alongside the toasted pita and cucumber slices.