Hummus, Chicken Shawarma & Chilli Sauce
A super tasty high in protein lunch or snack with a spicy kick.
This recipe is high in protein (20% of the energy in this recipe comes from protein).
This recipe contains 1 of your 5 a day (containing at least 80g of fruit or vegetables per serving).
This recipe is low in saturated fat (containing less than 1.5g/100g of recipe). Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels as part of a balanced diet and healthy lifestyle.
Preparation Time: 30 minutes
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energy
235kcal
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fat
9.6g
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of which saturates
1.5g
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carbohydrates
17.9g
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of which sugars
1.8g
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fibre
3.3g
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protein
17.4g
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salt
0.29g
Ingredients
1 tsp ground cumin (2g)
1 tsp ground cinnamon (2.3g)
1 tsp paprika (2.3g)
Pinch chilli flakes (0.6g)
Juice ½ lemon (20g)
1 clove garlic, grated (3g)
1 tbsp. olive oil (12.6g)
1 large chicken breast (160g)
400g tin chickpeas, drained
2 tbsp. tahini (36g)
Juice 1 lemon (40g)
2 tbsp. extra virgin olive oil (25.2g)
1 clove garlic, finely chopped (3g)
4 Ryvita Crackerbread Wholegrain (80g)
Chilli sauce and parsley, to serve
Method
- Preheat the grill to high.
- Mix the cumin, cinnamon, paprika, chilli flakes, lemon juice, garlic, oil and some seasoning together in a bowl.
- Place the chicken between two pieces of cling film and using a rolling pin, bash to flatten until roughly 1-2cm thick.
- Pour the spice mix over the chicken and coat completely. Leave to marinate while you make the hummus.
- Blitz all the ingredients together in a food processor with some seasoning until smooth, adding a splash of water if needed.
- Grill the chicken for 2-3 minutes each side until the juices run clear and they are cooked all the way through. Rest for 5 minutes the finely slice.
- Top each crunchy rye bread with 1 tbsp. hummus, some sliced chicken, a drizzle of chilli sauce and a few parsley leaves.