Name: Hummus platter with chicken and crudites
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into bite-size pieces; 1/2 tsp salt; 1/2 tsp black pepper; 3/4 tsp dried basil; 1 tsp dried oregano; 1/4 tsp garlic powder; 1 tsp extra virgin olive oil; 3.5 oz English cucumber; 1/2 cup cherry tomatoes; 1/4 cup hummus; 1 high-protein pita bread; 2 tsp lemon juice; 1/4 tsp paprika

Nutrition

Per serving

467 calories

Protein: 50g; 40% of calories
Carbs: 29g; 23% of calories
Fat: 21g; 37% of calories

Instructions

Prep 15 min · Cook 5 min

Toss the chicken pieces in a bowl with half the salt, half the black pepper, the dried basil, dried oregano, and garlic powder until evenly coated.
Heat the olive oil in a skillet over medium-high heat. Add the chicken in a single layer and cook for 4 minutes, flip, and cook for 4 minutes more. Squeeze half the lemon juice over the chicken. Done when opaque in the center, 165°F.
While the chicken cooks, slice the cucumber into rounds and halve the tomatoes. Arrange them on one side of a large plate and season with the remaining salt and black pepper. Remove the chicken from the skillet and set aside.
Wipe out the skillet and return to medium heat. Toast the pita bread for 1 minute until warm and pliable, then cut into wedges.
Spoon the hummus onto the plate, drizzle with the remaining lemon juice, and dust with paprika. Add the seared chicken and pita wedges beside the vegetables.

Nutrition

Ingredients

Instructions

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