Hummus Bowls with Chicken and Warm Pitta

• 500gchicken breast, cut into 2cm pieces
• 2 tbspolive oil
• 30 mllemon juice
• 1 tspground cumin
• 1 tspsweet paprika
• 1garlic clove, crushed
• fine salt
• 400ghummus, shop-bought is fine
• 300 gcucumber, chopped
• 3tomatoes, chopped
• 15gparsley, chopped
• 1 tbspextra virgin olive oil
• 4pitta breads, about 60 g each
• 1 tspsumac (optional)
• 80gpomegranate seeds (optional)
• Finely grated lemon zest (2 g)

Method

1. 1Toss the chicken with the olive oil, lemon zest, cumin, paprika, garlic and a little salt. Leave it for 5 minutes while you chop the salad.
2. 2Mix the cucumber, tomatoes and parsley with the extra virgin olive oil, 15 ml lemon juice and a pinch of salt.
3. 3Heat a large frying pan over medium-high heat. Fry the chicken in two batches for 7–9 minutes per batch, turning until golden and the thickest pieces reach 75°C for 30 seconds. Return all the chicken to the pan and add the remaining 15 ml lemon juice for the final minute.
4. 4Toast the pittas in a dry pan or toaster until puffed and warm, then cut into strips.
5. 5Spread a thick layer of hummus over the base of four wide bowls and drag the back of a spoon through it to make a well. Pile the chicken in the middle, the salad to one side and tuck the pitta strips in at the edge. Sumac and pomegranate seeds on top for anyone who wants them.

Per serving

kcal

731

protein

53.8g

fibre

9.2g

carbs

55.1g

fat

33.9g