NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

0.25 cup roasted red peppers

2 tsp tahini

1 tbsp lemon juice

1 clove garlic

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp extra virgin olive oil

0.5 medium whole wheat pita

0.25 cup cucumber

PREPARATION

• 1

  Season the chicken breast with a pinch of sea salt, black pepper, and a small splash of lemon juice.

• 2

  Preheat a grill pan or outdoor grill to medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 3

  While the chicken cooks, place the rinsed chickpeas, roasted red peppers, tahini, remaining lemon juice, garlic, cumin, and olive oil into a food processor.

• 4

  Blend the mixture on high for 2-3 minutes, scraping down the sides as needed, until the hummus is completely smooth and velvety.

• 5

  Toast the whole wheat pita in a toaster or on the grill until lightly browned and crisp, then slice into triangles.

• 6

  Slice the grilled chicken into thin strips.

• 7

  Spread the roasted red pepper hummus onto a plate, top with the sliced chicken, and serve alongside the toasted pita wedges and fresh cucumber slices.