NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Chickpeas

0.5 tbsp Tahini

0.5 tbsp Extra virgin olive oil

0.5 medium Whole wheat pita

0.5 cup Cucumber

0.5 cup Cherry tomatoes

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

PREPARATION

• 1

  Season the chicken breast with half of the sea salt, half of the black pepper, and all of the dried oregano.

• 2

  Heat a skillet over medium-high heat with half of the olive oil and cook the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

• 3

  In a small food processor, combine the chickpeas, tahini, lemon juice, garlic powder, and the remaining sea salt and black pepper; process until the texture is velvety and smooth.

• 4

  Slice the cucumber into rounds and halve the cherry tomatoes, then toss them with the remaining olive oil in a small bowl.

• 5

  Toast the whole wheat pita in a toaster or dry pan until it is warm and slightly golden.

• 6

  Slice the cooked chicken into strips and arrange it on a platter with the hummus, pita, and fresh vegetable salad.