NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked chickpeas

0.5 cup roasted red peppers

1 tbsp tahini

1 tbsp lemon juice

1 clove garlic

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

0.5 cup diced cucumber

0.25 cup halved cherry tomatoes

1 tsp chopped fresh parsley

PREPARATION

• 1

  Season the chicken breast evenly with sea salt, black pepper, and smoked paprika.

• 2

  Heat a grill pan or outdoor grill to medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken cooks, place the chickpeas, roasted red peppers, tahini, lemon juice, garlic, and olive oil into a high-speed food processor.

• 4

  Blend the mixture until it reaches a silky, smooth consistency, adding a tablespoon of water if the hummus is too thick.

• 5

  Remove the chicken from the heat and let it rest for 3 minutes before slicing into thin strips.

• 6

  Spread the roasted red pepper hummus into the base of a shallow bowl.

• 7

  Arrange the sliced chicken, diced cucumber, and cherry tomatoes on top of the hummus.

• 8

  Garnish with fresh parsley and an extra pinch of smoked paprika if desired.