Name: Warm Flatbread with Creamy Hummus and Seared Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz raw chicken breast; 0.5 cup canned chickpeas; 0.5 tbsp tahini; 1 tbsp lemon juice; 1 clove garlic; 0.5 medium whole wheat flatbread; 0.5 cup raw cucumber; 0.5 cup raw cherry tomatoes; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

Nutrition

Per serving

505 calories

Protein: 50g; 40% of calories
Carbs: 44g; 35% of calories
Fat: 15g; 26% of calories

Instructions

Prep 15 min · Cook 10 min

Pat the chicken breast dry and season both sides with sea salt, black pepper, and dried oregano.
Heat the olive oil in a skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until the internal temperature reaches 165°F. Remove from heat and let it rest for 3 minutes before slicing.
While the chicken cooks, prepare the hummus by combining the drained chickpeas, tahini, lemon juice, and garlic in a food processor. Blend until smooth, adding a splash of water if needed to reach a velvety consistency.
Dice the cucumber and halve the cherry tomatoes. Toss them together in a small bowl.
Place the flatbread in a dry skillet or toaster oven for 1-2 minutes until warm and slightly toasted.
Spread the creamy hummus generously over the warm flatbread. Top with the sliced seared chicken and the fresh cucumber-tomato salad.

Nutrition

Ingredients

Instructions

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