Ingredients
1 bunch asparagus, trim bottoms
1 green bell pepper, cored and seeded, cut into about 6 wedges
1 red bell pepper, cored and seeded, cut into about 6 wedges
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Vegetables option:
Mix & match above with cauliflower, carrots, Brussels Sprouts
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Kosher salt
Fresh ground black pepper
6 tablespoons EVO, divided
1/2 teaspoon cumin
1/4 teaspoon dreid oregano
1 1/2 pound boneless, skinless chicken breasts, cut into 2 inch pieces
10 ounce (or larger) tub prepared hummus
4 to 8 rounds of flatbread or individuela-size pita bread pockets
Preparation
Preheat broiler Baking sheet; line with foil, spray with cooking spray Large bowl; combine vegetables, drizzle with 2 tablespoons EVO, toss to coat evenly. Transfer to one half of the baking sheet. Season with salt & pepper. Set aside Large bowl; stir together remaining oil, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, cumin & oregano. Add chicken, toss to coat well. Arrange chicken in single layer on the other half of the baking sheet. Place baking sheet about 6 inches from the broiler. Cook until done, about 8 minutes. Arrange on large round serving plate with hummus in a small bowl in the middle, with the chicken, vegetables & flatbread all around. Serve immediately
