NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Canned chickpeas

0.5 tbsp Tahini

0.13 tbsp Extra virgin olive oil

1 clove Garlic

1 tbsp Lemon juice

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 whole Whole wheat pita

0.25 tsp Dried oregano

PREPARATION

• 1

  Slice the chicken breast into thin strips and season with the dried oregano, half of the sea salt, and half of the black pepper.

• 2

  Heat a non-stick skillet over medium-high heat and sear the chicken strips until golden brown and cooked through, approximately 3-4 minutes per side.

• 3

  In a food processor, combine the canned chickpeas, tahini, garlic, lemon juice, extra virgin olive oil, and the remaining sea salt and black pepper.

• 4

  Process the mixture until completely smooth, then add the fresh parsley and pulse a few times until the herbs are finely chopped and incorporated.

• 5

  Slice the whole wheat pita into eight triangles and toast them in a toaster oven or dry skillet until they are crisp and lightly browned.

• 6

  Spread the garlic-herb hummus onto a plate, top with the warm chicken strips, and serve alongside the toasted pita chips.