INGREDIENTS:
1 lb Chicken Breast (halved lengthwise)
1 1/2 tbsps Cajun Seasoning
3 tbsps Extra Virgin Olive Oil (divided)
1 tbsp Lemon Juice
2 tbsps Shallot (finely chopped)
Sea Salt & Black Pepper (to taste)
4 cups Baby Spinach
1 Red Bell Pepper (large, chopped)
1 Cucumber (medium, chopped)
2 cups Hummus
DIRECTIONS:
Rub the chicken breast with the seasoning. Heat 1/3 of the oil in a large non-stick pan over medium-high heat. Add the chicken cutlets and cook for two to three minutes per side or until cooked through.
Meanwhile, in a large bowl, whisk together the remaining oil, lemon juice, and shallots. Season with salt and pepper. Add the spinach, bell pepper, and cucumber. Mix to coat.
Divide the hummus onto plates. Top with the chicken and serve with salad. Enjoy!
NOTES:
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately two cups of salad with 1/2 cup of hummus and chicken.
Additional Toppings
Chopped cilantro.