YOUR SOLIN GENERATED RECIPE
Roasted Red Pepper Hummus with Grilled Chicken and Pita
Grilled chicken breast served over creamy roasted red pepper hummus with warm whole-wheat pita for a vibrant and savory Mediterranean bowl.
INGREDIENTS
5 oz chicken breast
0.25 cup canned chickpeas
0.5 tbsp tahini
0.25 cup roasted red peppers
0.5 medium whole wheat pita
2 tbsp non-fat Greek yogurt
1 tsp extra virgin olive oil
0.5 tsp lemon juice
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp smoked paprika
0.25 tsp black pepper
PREPARATION
1. Season the chicken breast with half of the sea salt, half of the black pepper, and all of the smoked paprika.
2. Grill or pan-sear the chicken over medium-high heat for 6-7 minutes per side until juicy and internal temperature reaches 165°F.
3. In a food processor, combine the canned chickpeas, roasted red peppers, tahini, non-fat Greek yogurt, lemon juice, garlic powder, and the remaining salt and pepper.
4. Blend until the hummus reaches a smooth and velvety consistency, adding a splash of water if needed to thin.
5. Slice the grilled chicken into strips and lightly toast the whole wheat pita in a dry skillet until warm.
6. Spread the hummus into a shallow bowl, drizzle with extra virgin olive oil, and top with the sliced chicken and pita on the side.