Chicken and Quinoa Topped Hummus for 2
½ cup roasted red pepper hummus
¼ cup frozen whole corn
¼ frozen edamame shelled
1 plum tomato, diced
1 Tbsp lime juice
2 Tbsp fresh cilantro
½ cup Quinoa cooked
1 tsp minced garlic
8 oz boneless skinless chicken breast
2 slices whole pita bread cut into quarters
Optional to top with:
To make Quinoa salad:
Make quinoa following package directions.
In a bowl combine quinoa, corn, edamame, tomato, lime juice, garlic, cilantro. Toss to coat.
To make chicken:
Lightly coat skillet with olive oil, add chicken and cook 5 minutes. Turn over and cook an additional 5 mins or until internal temperature reaches 165 degrees F.
1. In the center of a serving plate spread ½ cup hummus
2. Top with 1/3 cup quinoa salad
3. 4 oz grilled chicken
4. Top with harissa sauce and scallions (optional)
5. Serve with pita bread