Honey Mustard Chicken with Avocado and Tomato Salsa and Hummus Sauce

Marinated chicken strips served in warm pittas with fresh avocado salsa and a creamy homemade hummus sauce.

Healthy Chicken Lunch High Protein Barbecue

Estimated Nutrition

Calories

1064.1

kcal / serving

4256.4 kcal total

Carbs

80g

per serving

320 g total

Fat

60.6g

per serving

242.4 g total

Protein

49.7g

per serving

198.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

pinch

Sugar

CondimentsSauces

tbsp

Wholegrain Mustard

Dairy

tbsp

Greek Yogurt

Fruits

piece

Lemon

juice only

piece

Avocado

stoned, peeled and diced into 1cm cubes

piece

Lime

juice only

GrainsCereals

piece

Pitta Bread

warm

LegumesPulses

410

Chickpeas

canned, drained and rinsed

Meat

piece

Chicken Breast

skinless and boneless, cut into finger-length strips

NutsSeeds

pinch

Black Pepper

freshly ground

clove

Garlic

1 finely chopped for salsa, 2 roughly chopped for hummus

tbsp

Tahini Paste

OilsFats

tbsp

Rapeseed Oil

tbsp

Extra Virgin Olive Oil

1 tbsp for salsa, 8 tbsp for hummus

Other

tbsp

Honey

clear

Vegetables

piece

Shallot

finely chopped

piece

Cherry Tomato

quartered

piece

Red Chilli

seeds removed, finely chopped

Method

Fold in yoghurt and season with salt and pepper.

Add lemon juice, olive oil, and 30ml water then blend again.

Blend chickpeas, tahini, and garlic in a food processor until smooth.

Add remaining salsa ingredients and season with salt and pepper.

Cut the chicken breasts into finger-length strips.

Toss diced avocado with lime juice in a separate bowl.

Serve chicken in warm pittas with salsa and hummus sauce.

Stir-fry chicken in hot rapeseed oil for 6 minutes until golden and cooked.

Mix mustard, honey, and lemon juice in a bowl then add chicken and pepper.