YOUR SOLIN GENERATED RECIPE
Mediterranean Hummus Platter with Toasted Pita
Sautéed chicken breast and creamy hummus served with warm whole wheat pita and a crisp cucumber-tomato salad tossed in zesty lemon.
INGREDIENTS
4 oz Chicken breast
0.13 cup Hummus
0.5 medium Whole wheat pita
0.5 cup Cucumber
0.5 cup Cherry tomatoes
1 tbsp Feta cheese
0.25 tsp Olive oil
0.5 whole Lemon
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried oregano
PREPARATION
Dice the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and dried oregano.
Heat the olive oil in a skillet over medium-high heat and sauté the chicken until it is golden brown and cooked through, approximately 6 to 8 minutes.
While the chicken is cooking, chop the cucumber and halve the cherry tomatoes, then toss them in a small bowl with a squeeze of fresh lemon juice.
Warm the whole wheat pita in a toaster or on a dry pan over medium heat until it is slightly crisp and fragrant.
Spread the creamy hummus onto a large platter and arrange the sautéed chicken and the fresh vegetable salad alongside it.
Top the salad with the crumbled feta cheese and serve immediately with the warm pita wedges for dipping.