NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup chickpeas

0.25 cup roasted red peppers

1 tbsp tahini

1 tbsp lemon juice

1 clove garlic

0.5 tsp olive oil

1 tsp olive oil

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 cup cucumber

1 medium bell pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and place them in a bowl.

• 2

  Toss the chicken with 1 tsp of olive oil, dried oregano, 0.25 tsp sea salt, and black pepper.

• 3

  Thread the chicken onto skewers and grill over medium-high heat for 4-5 minutes per side until charred and cooked through.

• 4

  In a food processor, combine the chickpeas, roasted red peppers, tahini, lemon juice, garlic, 0.5 tsp olive oil, ground cumin, and 0.25 tsp sea salt.

• 5

  Process the hummus until completely smooth and velvety, adding a teaspoon of water if needed to reach your desired consistency.

• 6

  Slice the cucumber into rounds and the bell pepper into thick strips for dipping.

• 7

  Spread the roasted red pepper hummus onto a plate, top with the grilled chicken skewers, and serve with the fresh vegetable dippers.