- 1 (8 oz.) boneless, skinless chicken breast
- 1/4 tsp ground cumin
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- 1 Tbsp olive oil
- 1/4 cup plain hummus
- 1 whole-wheat pita, cut in half
- 1 cup cherry or grape tomatoes, cut in half
- 2 Tbsp chopped red onion
- 2 Tbsp fresh cilantro
- 1 tsp red wine vinegar
Cut chicken breast in half lengthwise; pound to an even thickness. Combine cumin, 1/8 tsp salt and half of cayenne pepper; sprinkle evenly over chicken. Cook chicken in 1 tsp hot oil in a nonstick skillet over medium-high heat 3-4 minutes per side, or until done. Spread 2 Tbsp hummus inside each pita half and fill with chicken. Toss together tomatoes, onion, cilantro, remaining 1/8 tsp salt and half of cayenne pepper; drizzle with remaining 2 tsp oil and vinegar. Toss to coat. Spoon tomato mixture evenly into pitas halves.