NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Canned chickpeas

2 tsp Tahini

1 tbsp Nonfat Greek yogurt

1 tsp Lemon juice

1 clove Garlic

2 tsp Extra virgin olive oil

0.5 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Cherry tomatoes

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

  On a parchment-lined baking sheet, toss the zucchini, bell pepper, and cherry tomatoes with 1 teaspoon of olive oil, dried oregano, and a pinch of salt and pepper.

• 4

  Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized.

• 5

  While the vegetables roast, season the chicken breast with salt and pepper, then grill or pan-sear over medium-high heat for 5-7 minutes per side until fully cooked.

• 6

  In a small food processor or blender, combine the chickpeas, tahini, Greek yogurt, lemon juice, garlic, and the remaining 1 teaspoon of olive oil. Blend until completely smooth.

• 7

  Spread the high-protein hummus onto a large plate or shallow bowl.

• 8

  Top the hummus with the warm roasted vegetables and the sliced grilled chicken.

• 9

  Garnish the platter with freshly chopped parsley and an extra crack of black pepper before serving.