First pictured as written in Eating Well. Second image in a pita. Same ingredients can be used. In the pita for this version I did not use chicken. The pita is still full of protein and veggies, so as a quick lunch this is the best! This is so similar to something we’ve been eating for the last few years now. At least one meal/day seems to be filled with hummus/pita/veggies. When I do add chicken to the mix, I usually just use olive oil/S&P. The additional spices in the Eating Well recipe were nice as was the lemon. This recipe is bursting with flavor as well as numerous health benefits. (Recipe link below) – I always make a recipe the first time as written and another time or two before writing my Sticky Note version with the changes I made and ways to simplify the process. They will be strikingly similar, either way, you can’t lose. Absolute heaven in each bite – you will long for this day after day. Trust me.

The Process

1st pass: as written. Very good, but I felt there were unnecessary steps. Also, like my husband said, “so how do we eat this?” I thought, what? Then I looked at my bowl and thought, hmmm, good question! So I spread a bit of hummus and veg on small piece of pita. 1/2 cup of hummus is A LOT for one portion I feel, so, and I don’t think you need to make vinaigrette, then add the cooked chicken to it and then place it in your bowl.

2nd pass with leftovers: GREAT TIME SAVER – made with leftover chicken that was already grilled (GREAT timesaver by the way, so you have a busy day, grill or broil your chicken ahead of time and refrigerate.) – I used less hummus, spread it in the bowl, added the cold chicken from the fridge, I chopped the cucumber and tomatoes ahead and had the pickled red onions ready. So this was quick to throw together.

3rd pass – Grilled the marinated chicken, heated a whole wheat pita. Spread hummus, added cucumbers, tomato, pickled red onion then drizzled olive oil and a squeeze of lemon. (Options: would also be good with a little feta sprinkled in) as well as some crunch lettuce (if it’ll fit) ;) This was the easiest way to eat this and tasted identical. Truly delicious and kept us full without snacking! PS, as pictured the version is minus the chicken!

This is my Sticky Note version you can print the original recipe from Eating Well via the link at the bottom of this post.

📒 Chicken Hummus Pita (or Bowl with side of pita):

Serves 4

CHICKEN

• 1 lb. organic thin chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon salt

Mix the above spices, stir in the olive oil. Add the dried off chicken to the bowl with the olive oil/spice rub. Grill (or broil) 5-7 minutes or until done.

VEGGIES for the PITA or BOWL

• 1 English cucumber, sliced in half (lengthwise) and then sliced
• 1 pint cherry tomatoes, sliced to your preference
• 1/4 cup pickled red onion (*see note)

SPREAD & DRIZZLE for PITA or BOWL

• 2 cups hummus (*or less)
• 2 Tablespoons olive oil
• 2 Tablespoons lemon juice

4 Whole Wheat Pitas

Heat the pita (I wrap in damp paper towel and microwave for about 20-30 seconds (for 2) – keep an eye on it, don’t go too long!

PITA

Cut the warm pita in half and open up the “pocket”, spread (a good amount) of hummus, sprinkle cucumbers, cherry tomatoes, pickled red onion. Drizzle a little olive oil and a squeeze of lemon – if you can fit crunchy lettuce in, that would be good too! #thatsit! 🙌

or a BOWL…

For a bowl, just spread the hummus in the bottom of a small bowl with low sides (like a pasta bowl), top with chicken, cucumber, tomato and red onion. Drizzle with olive oil/lemon. Serve with warm wheat pita.

I have a dedicated PRO (Pickled Red Onion) post, which you can read via the link – but in a nutshell, you can thinly slice red onion. I use a little glass bowl and pour in regular vinegar (enough to cover the onion) and tiny squirt of honey. Give it a stir, add the onion, let sit while you prepare the rest of the recipe or even better make a batch that morning or night before. You can always opt for fresh red onion, but we prefer pickled there is something special about it!

Visit the Eatingwell.com website to print this recipe as written.

🍽️ Until next time…