NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

0.75 oz Halloumi cheese

0.25 cup Cooked chickpeas

0.25 cup Non-fat Greek yogurt

0.5 tsp Tahini

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

2 whole Kalamata olives

0.5 cup Cucumber

0.25 cup Cherry tomatoes

0.5 tsp Extra virgin olive oil

PREPARATION

• 1

  Pat the chicken breast dry and season both sides evenly with sea salt, black pepper, and garlic powder.

• 2

  Heat a grill pan over medium-high heat and lightly coat with a small amount of oil to prevent sticking.

• 3

  Grill the chicken for 5 to 6 minutes per side until fully cooked and opaque, then set aside to rest for 3 minutes before slicing into strips.

• 4

  Place the halloumi slices on the hot grill pan for 1 to 2 minutes per side until they develop golden char marks and a softened texture.

• 5

  In a food processor, combine the cooked chickpeas, Greek yogurt, tahini, and lemon juice, blending until the mixture is completely smooth and velvety.

• 6

  Spread the high-protein hummus onto a large plate or platter, using the back of a spoon to create a shallow well in the center.

• 7

  Arrange the sliced grilled chicken, warm halloumi, Kalamata olives, sliced cucumbers, and cherry tomatoes over the hummus base.

• 8

  Finish the platter with a drizzle of extra virgin olive oil and an extra pinch of black pepper for a savory pop of flavor.