NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup chickpeas

1 tbsp tahini

1 tbsp lemon juice

1 clove garlic

1 tsp extra virgin olive oil

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the zucchini and red bell pepper into bite-sized pieces and place them on the baking sheet with the cherry tomatoes.

• 3

  Drizzle the vegetables with 0.5 tsp of olive oil and season with half of the sea salt, black pepper, and dried oregano.

• 4

  Roast the vegetables for 15-20 minutes until they are tender and show light golden-brown edges.

• 5

  While vegetables roast, combine the chickpeas, tahini, lemon juice, and garlic in a food processor, blending until smooth (add a tablespoon of water if needed to reach your desired consistency).

• 6

  Season the chicken breast with the remaining salt, pepper, and oregano.

• 7

  Heat the remaining 0.5 tsp of olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked.

• 8

  Spread the fresh hummus onto a platter, top with the warm roasted vegetables and sliced chicken, and garnish with chopped fresh parsley.