Toasted pita bread is topped with a spicy hummus, arugula salad, and chicken breast.
Directions for: Spice-Rubbed Chicken Breast on Toasted Pita with Piquillo-White Bean Hummus and Arugula Salad
Ingredients
Piquillo Pepper-White Bean Hummus2 15-oz cans cannellini beans, drained, rinsed well and drained again
2 cloves garlic, chopped
4 piquillo peppers, drained, patted dry and chopped
cup tahini
cup extra-virgin olive oil
cup freshly squeezed lemon juice
cup chopped fresh parsley
1 tsp finely chopped fresh oregano
1 pinch chile de arbol powder
Kosher salt and freshly ground black pepper
Honey, to taste
Spice-Rubbed Chicken Breasts2 tsp paprika
2 tsp cumin
1 tsp coriander
1 tsp kosher salt
1 tsp freshly ground black pepper
tsp cinnamon
tsp cloves
tsp nutmeg
tsp cardamom
1 lb(s) boneless, skinless, chicken breasts (3 or 4 breasts)
Canola oil, for brushing
Arugula Saladcup freshly squeezed lemon juice
tsp finely grated lemon zest
cup extra-virgin olive oil
Kosher salt
6 oz baby arugula
4 - 6 pitas, warmed
Directions
Piquillo Pepper-White Bean Hummus1. Preheat the oven to 375F.
2. Combine the beans and garlic in a food processor and process until coarsely chopped. Add the peppers, tahini, olive oil and lemon juice, and pulse until almost smooth. Add the parsley, oregano, chile de arbol and some salt and pepper; pulse a few times until just incorporated. Taste, and add a little honey as desired. If the mixture is very thick, pulse in some water; the hummus should be just pourable, more of a sauce than a dip. Transfer to a bowl. (Makes 4 cups; leftovers can be stored in an airtight container in the refrigerator for up to 4 days.)
Spice-Rubbed Chicken Breasts1. Combine the paprika, cumin, coriander, salt, pepper, cinnamon, cloves, nutmeg and cardamom in a bowl. Brush the chicken breasts on both sides with canola oil and rub the top side of each breast with some of the spice rub.
2. Heat a nonstick or enameled cast-iron grill pan over medium-high heat. Sear the chicken, rub-side down, until golden brown and a crust has formed, about 5 minutes. Flip and cook until just starting to brown on the reverse side, another 2 minutes.
3. Transfer the pan to the oven and cook until an instant-read thermometer reads 160F, 7 to 10 minutes longer. Remove the chicken to a cutting board and let rest for 5 minutes before slicing.
Arugula Salad1. Whisk together the lemon juice, lemon zest, olive oil and some salt in a large bowl. Add the arugula and toss gently.
2. To assemble: Pile some arugula salad on top of a warm pita, spoon over a generous amount of hummus, and pile on some sliced chicken. Serve warm.
See more: Salad, Beans, Chicken, Poultry, Vegetables