NUTRITION

SERVINGS

INGREDIENTS

0.25 cup canned chickpeas

0.5 tbsp tahini

1 tbsp lemon juice

1 clove garlic

1 tbsp fresh parsley

1 tsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp extra virgin olive oil

2 tbsp nonfat Greek yogurt

5 oz chicken breast

1 medium whole wheat pita

0.5 cup cucumber

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper.

• 2

  Grill or pan-sear the chicken over medium-high heat with the olive oil for 6-7 minutes per side until fully cooked and charred.

• 3

  In a food processor, combine the chickpeas, tahini, lemon juice, garlic, parsley, dill, Greek yogurt, and remaining salt and pepper.

• 4

  Pulse until the hummus is velvety and smooth, adding a teaspoon of water if a thinner consistency is desired.

• 5

  Toast the whole wheat pita in a dry pan until it is soft and warm.

• 6

  Slice the chicken into strips and serve alongside the herb hummus, warm pita, and sliced cucumber.