NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

1 tbsp tahini

1 tbsp lemon juice

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

0.5 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Chop the zucchini, red bell pepper, and red onion into uniform bite-sized pieces.

• 3

  Toss the chopped vegetables on a baking sheet with 0.5 tsp of extra virgin olive oil, 0.25 tsp of sea salt, and 0.5 tsp of dried oregano.

• 4

  Roast the vegetables for 15-20 minutes until they are tender and show slight caramelization on the edges.

• 5

  Season the chicken breast with the remaining 0.25 tsp of sea salt and 0.25 tsp of black pepper, then grill or pan-sear for approximately 6-7 minutes per side until fully cooked.

• 6

  In a food processor, combine the chickpeas, tahini, lemon juice, garlic, and the remaining 0.5 tsp of extra virgin olive oil, blending until the mixture is completely smooth.

• 7

  Spread the creamy hummus across a large plate or shallow bowl, then top with the sliced grilled chicken and the warm roasted vegetables.