Hummus, Chicken Shawarma & Chilli Sauce

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A super tasty high in protein lunch or snack with a spicy kick.

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.

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• energy
  235kcal
  473kcal
• fat
  9.6g
  19.3g
• of which saturates
  1.5g
  2.9g
• carbohydrates
  17.9g
  36g
• of which sugars
  1.8g
  3.6g
• fibre
  3.3g
  6.7g
• protein
  17.4g
  35g
• salt
  0.29g
  0.57g

• PER 100G
• PER SERVING

Ingredients

Serves 2

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

1. Preheat the grill to high.
2. Mix the cumin, cinnamon, paprika, chilli flakes, lemon juice, garlic, oil and some seasoning together in a bowl.
3. Place the chicken between two pieces of cling film and using a rolling pin, bash to flatten until roughly 1-2cm thick.
4. Pour the spice mix over the chicken and coat completely. Leave to marinate while you make the hummus.
5. Blitz all the ingredients together in a food processor with some seasoning until smooth, adding a splash of water if needed.
6. 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.
7. Top each rye crispbread with 1 tbsp. hummus, some sliced chicken, a drizzle of chilli sauce and a few parsley leaves.

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