Ryvita

Multigrain Rye

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

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ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kcal)

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

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.