NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Cooked chickpeas

0.5 cup Roasted red peppers

1 tsp Tahini

1 tsp Lemon juice

1 clove Garlic

1 tsp Extra virgin olive oil

1 medium Whole wheat pita

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165°F.

• 3

  While the chicken cooks, place the chickpeas, roasted red peppers, tahini, lemon juice, garlic, and the remaining salt, pepper, and paprika into a food processor.

• 4

  Process the mixture until it reaches a completely smooth and velvety consistency, scraping down the sides as needed.

• 5

  Slice the whole wheat pita into triangles and toast them in a toaster oven or a dry pan until lightly browned and crisp.

• 6

  Spread the roasted red pepper hummus onto a plate, slice the cooked chicken into strips to place on top, and serve alongside the warm toasted pita.