Oven Cooked and Ready Chicken Fillet With Lightly-Spiced Hummus, Wholewheat Pita And Pomegranate Seeds
400g Ingham’s Oven Cooked and Ready Chicken Breast
2 cloves garlic, minced
1 tsp ground cumin
½ tsp ground coriander seed
½ tsp ground cinnamon
finely-grated zest and juice of 1 lemon
400g can chickpeas, drained
½ cup extra virgin olive oil
¼ cup tahini
sea salt flakes and freshly-milled black pepper
4 wholewheat pita breads
Greek yoghurt, baby rocket leaves and pomegranate seeds, to serve
Preheat Fan Forced Oven to 180°C (200°C Conventional Oven). Place Ingham’s Oven Cooked and Ready Chicken Breast on a lightly greased oven tray and heat for approximately 20-25 minutes, turning once.
To make the hummus, combine the garlic, spices, zest, juice and olive oil in a food processor and purée until smooth. Add the chickpeas and pulse until a coarse mixture forms. Stir in the tahini then season with salt and pepper.
Carve the chicken breast and lightly warm the pita breads.
To serve, spread the hummus and yoghurt on pita breads, then top with rocket, chicken and pomegranate seeds.
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