NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup hummus

1 cup cauliflower florets

0.5 cup bell pepper strips

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.25 tsp garlic powder

1 tbsp fresh lemon juice

PREPARATION

• 1

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

• 2

  Place the cauliflower florets and bell pepper strips on the sheet, tossing them with the extra virgin olive oil and half of the sea salt, black pepper, and dried oregano.

• 3

  Roast the vegetables for 20-25 minutes until they are tender and show golden, caramelized edges.

• 4

  While the vegetables roast, season the chicken breast with the remaining sea salt, black pepper, oregano, and garlic powder.

• 5

  Heat a grill pan over medium-high heat and cook the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Let the chicken rest for 5 minutes before slicing it into thin strips.

• 7

  Spread the hummus across the bottom of a shallow bowl or platter in a smooth, even layer.

• 8

  Arrange the roasted vegetables and sliced chicken over the hummus and finish with a fresh drizzle of lemon juice before serving.