Chicken and Cauliflower Hummus Bowls
Pita Wedges
Ingredients
- 2½ cups cauliflower florets
- ¾ cup halved cherry tomatoes
- 1 Tbsp olive oil
- ½ tsp paprika
- ⅛ tsp salt
- 3 Tbsp pine nuts
- ⅔ cup roasted red pepper hummus
- 1 cup shredded rotisserie chicken
- 3 Tbsp chopped fresh parsley
Instructions
- Preheat oven to 450°F. Toss cauliflower and tomatoes with oil, paprika, and salt on a rimmed baking sheet; spread in a single layer.
- Bake 20 minutes or until cauliflower is tender and browned and tomatoes burst.
- Meanwhile, toast nuts in a dry skillet over medium heat 2 to 3 minutes or until fragrant.
- Divide hummus and chicken between 2 bowls. Top with cauliflower, tomatoes, parsley, and nuts.
Side Dish Ingredients
- 1 pita bread round, cut into wedges
- 2 tsp olive oil
- ⅛ tsp garlic powder
- ⅛ tsp salt
Side Dish Instructions
- Preheat oven to 450°F. Spread pita wedges in a single layer on a foil-lined baking sheet.
- Brush pita with oil; sprinkle with garlic powder and salt. Bake 10 to 15 minutes or until toasted.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
495
|
115
|
610
|
| Fat (g) | 33 | 5 | 38 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 31 | 3 | 34 |
| Carb (g) | 22 | 15 | 37 |
| Fiber (g) | 7 | 2 | 9 |
| Sodium (mg) | 713 | 258 | 971 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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