Chicken and Hummus Snack Plate

Chicken and Hummus Snack Plate

Seasoned chicken, creamy hummus, and crisp vegetables arranged for an easy no-cook lunch.

Total 25 min Makes 4 servings Calories 410/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Wheat, Sesame

This snack plate pairs juicy pan-seared chicken breast with store-bought hummus, fresh vegetables, and warm pita for dipping. It comes together quickly with minimal cleanup, making it a solid option for weekday lunches, light dinners, or casual entertaining.

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • salt and pepper, to taste
  • 1 cup hummus
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1 red bell pepper, sliced
  • 1/2 cup kalamata olives
  • 2 pita breads, warmed and cut into wedges
  • 1 tablespoon fresh parsley, chopped
  • 1 lemon, cut into wedges

Method

  1. Pat the chicken breasts dry and season both sides with garlic powder, paprika, cumin, salt, and pepper.

  2. Heat olive oil in a 9-inch skillet over medium-high heat.

  3. Add the chicken breasts and cook until golden and the internal temperature reaches 165°F, about 6 to 7 minutes per side.

  4. Transfer the chicken to a cutting board and let rest 5 minutes before slicing.

  5. Slice the chicken into strips.

  6. Spread the hummus across a large serving platter.

  7. Arrange the sliced chicken, cherry tomatoes, cucumber, bell pepper, olives, and pita wedges around the hummus.

  8. Sprinkle with chopped parsley and serve with lemon wedges on the side.

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    Chicken and Hummus Snack Plate

    This snack plate pairs juicy pan-seared chicken breast with store-bought hummus, fresh vegetables, and warm pita for dipping. It comes together quickly with minimal cleanup, making it a solid option for weekday lunches, light dinners, or casual entertaining.

    25 min 4 servings 410 cal

    Ingredients

    • 1 pound boneless skinless chicken breasts
    • 1 tablespoon olive oil
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon paprika
    • 1/2 teaspoon ground cumin
    • salt and pepper, to taste
    • 1 cup hummus
    • 1 cup cherry tomatoes, halved
    • 1 cucumber, sliced
    • 1 red bell pepper, sliced
    • 1/2 cup kalamata olives
    • 2 pita breads, warmed and cut into wedges
    • 1 tablespoon fresh parsley, chopped
    • 1 lemon, cut into wedges

    Method

    1. 1

      Pat the chicken breasts dry and season both sides with garlic powder, paprika, cumin, salt, and pepper.

    2. 2

      Heat olive oil in a 9-inch skillet over medium-high heat.

    3. 3

      Add the chicken breasts and cook until golden and the internal temperature reaches 165°F, about 6 to 7 minutes per side.

    4. 4

      Transfer the chicken to a cutting board and let rest 5 minutes before slicing.

    5. 5

      Slice the chicken into strips.

    6. 6

      Spread the hummus across a large serving platter.

    7. 7

      Arrange the sliced chicken, cherry tomatoes, cucumber, bell pepper, olives, and pita wedges around the hummus.

    8. 8

      Sprinkle with chopped parsley and serve with lemon wedges on the side.