NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

0.25 cup roasted red peppers

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

0.25 tsp smoked paprika

0.5 whole whole wheat pita

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides with half of the sea salt and black pepper.

• 2

  Heat a skillet over medium heat with half of the extra virgin olive oil and cook the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

• 3

  In a food processor, combine the chickpeas, roasted red peppers, tahini, lemon juice, garlic, smoked paprika, and the remaining sea salt and black pepper.

• 4

  Process the mixture until smooth, slowly drizzling in the remaining extra virgin olive oil while the motor is running to achieve a creamy consistency.

• 5

  Toast the whole wheat pita bread in a toaster or oven until slightly crisp, then cut it into even triangles.

• 6

  Slice the cooked chicken breast into strips and serve it over a generous base of the roasted red pepper hummus with the pita wedges on the side.