NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

0.5 cup roasted red peppers

1 tsp tahini

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp smoked paprika

0.5 whole whole wheat pita

1 cup cucumber

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Season the chicken breast with half of the sea salt and smoked paprika, then roast for 20-25 minutes until the internal temperature reaches 165°F.

• 3

  While the chicken is roasting, drain and rinse the chickpeas thoroughly.

• 4

  In a food processor, combine the chickpeas, roasted red peppers, tahini, lemon juice, garlic, and the remaining sea salt and smoked paprika.

• 5

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

• 6

  Once the chicken is cooked, let it rest for 5 minutes before slicing it into thin strips.

• 7

  Lightly toast the whole wheat pita in a dry skillet or toaster until warm.

• 8

  Spread the red pepper hummus onto a plate, top with the roasted chicken strips, and serve alongside the pita triangles and sliced cucumbers.