Name: Roasted red pepper hummus bowl
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into bite-sized pieces; 1/2 cup canned chickpeas, drained and rinsed; 3.5 oz canned roasted red peppers, drained; 1 tsp tahini; 1 clove garlic, peeled; 1 tbsp lemon juice; 1 tsp extra virgin olive oil; 1/2 white pita bread, cut into wedges; 3 oz cucumber, sliced into rounds; 1/2 tsp salt; 1/2 tsp cumin; 2 tbsp water

Nutrition

Per serving

448 calories

Protein: 42g; 37% of calories
Carbs: 43g; 37% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 0 min

In a blender, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice, cumin, and a pinch of the salt. Add the water and blend until completely smooth. If it is too thick, add more water one tablespoon at a time until creamy.
Heat the olive oil in a 10-inch skillet over medium-high heat. Season the chicken pieces with the remaining salt. Add the chicken to the pan and cook, stirring occasionally, until browned and the centers are no longer pink. Done when cooked through, 165°F.
Spread the red pepper hummus in a shallow bowl. Top with the seared chicken pieces. Arrange the pita wedges and cucumber slices on the side of the plate for dipping.

Nutrition

Ingredients

Instructions

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