Hummus, Chicken Shawarma & Chilli Sauce
Preparation Time: 30 minutes
Number of Servings: 2
Energy (kcal)
235kcal
Fat
9.6g
of which Saturates
1.5g
Carbohydrate
17.9g
of which Sugars
1.8g
Fibre
3.3g
Protein
17.4g
Salt
0.29g
- Per 100g
- Per serving
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)
For the hummus:
400g tin chickpeas, drained (230g)
2 tbsp. tahini (36g)
Juice 1 lemon (40g)
2 tbsp. extra virgin olive oil (25.2g)
1 clove garlic, finely chopped (3g)
4 Ryvita Multigrain Rye Crispbread (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 rye crispbread with 1 tbsp. hummus, some sliced chicken, a drizzle of chilli sauce and a few parsley leaves.