NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Canned chickpeas

1 tbsp Tahini

1 tbsp Lemon juice

1 clove Garlic

1 tsp Extra virgin olive oil

1 medium Whole wheat pita

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 small food processor, combine the chickpeas, tahini, lemon juice, minced garlic, and a pinch of sea salt. Process until the mixture is velvety and smooth.

• 2

  Slice the chicken breast into thin strips and season evenly with dried oregano, sea salt, and black pepper.

• 3

  Heat the extra virgin olive oil in a non-stick skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 5 to 7 minutes.

• 4

  While the chicken cooks, slice the cucumber into rounds and halve the cherry tomatoes.

• 5

  Lightly toast the whole wheat pita bread in a toaster or dry pan until warm and slightly crisp.

• 6

  Spread the creamy hummus onto a large plate. Top with the warm sautéed chicken and arrange the fresh vegetables and toasted pita alongside.