NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked chickpeas

0.5 tbsp Tahini

1 tbsp Lemon juice

1 clove Garlic

0.25 tbsp Extra virgin olive oil

0.5 cup Red bell pepper

0.5 cup Zucchini

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tbsp Water

PREPARATION

• 1

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

• 2

  Slice the red bell pepper and zucchini into uniform bite-sized pieces.

• 3

  Toss the vegetables with 0.5 tbsp of the extra virgin olive oil, the dried oregano, and a pinch of salt and pepper.

• 4

  Roast the vegetables for 18-20 minutes until they are tender and show light golden charring.

• 5

  While vegetables roast, season the chicken breast with the remaining salt and pepper.

• 6

  Grill or pan-sear the chicken over medium-high heat for 6-7 minutes per side until fully cooked.

• 7

  In a food processor, combine the chickpeas, tahini, lemon juice, garlic, and the remaining 0.5 tbsp of olive oil.

• 8

  Process the hummus until smooth, adding the water as needed to reach a velvety, spreadable consistency.

• 9

  Spread the fresh hummus across a large platter, then top with the roasted vegetables and sliced grilled chicken.