NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Chickpeas

1 tbsp Tahini

1 tbsp Lemon juice

1 clove Garlic

1 cup Roma tomatoes

0.5 cup Red bell pepper

1 tsp Extra virgin olive oil

0.25 tsp Smoked paprika

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cucumber

PREPARATION

• 1

  In a small saucepan, combine diced Roma tomatoes, diced red bell pepper, half of the minced garlic, and extra virgin olive oil over medium heat.

• 2

  Simmer the vegetable mixture for 15-20 minutes, stirring occasionally, until the liquid has evaporated and the matbucha is thick and jammy.

• 3

  While the matbucha simmers, season the chicken breast evenly with smoked paprika, ground cumin, sea salt, and black pepper.

• 4

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until fully cooked and golden brown.

• 5

  In a food processor, blend the rinsed chickpeas, tahini, lemon juice, and the remaining minced garlic until the hummus reaches a velvety consistency.

• 6

  Slice the cooked chicken into strips and arrange on a large platter alongside the fresh hummus, the warm matbucha, and sliced cucumbers for dipping.