Mediterranean Chicken & Hummus Bowl
5min
0min
1
680
Free account. Otto builds a week around this recipe, with the shopping list done.
Chef's Note
Keeping your pita bread wrapped separately from the wet ingredients stops it from getting soggy and tearing when you dip it!
Tags
Ingredients
6 oz leftover rotisserie chicken, shredded
1/2 cup store-bought hummus
1/2 medium cucumber
1 piece pita bread
Instructions
- 1
Wash 1/2 medium cucumber under cold water, pat dry, and slice it into 1/4-inch thick rounds.
- 2
Retrieve the 6 oz of leftover rotisserie chicken from the refrigerator (reserved from your Day 1 dinner).
- 3
In a portable lunch container with compartments (or using a small separate container for the wet components), spoon in 1/2 cup of store-bought hummus.
- 4
Place the 6 oz of cold shredded leftover rotisserie chicken and the sliced cucumbers in the adjacent compartment or container next to the hummus.
- 5
Wrap 1 piece of pita bread tightly in foil or place it in a separate dry zip-top bag to prevent it from absorbing any moisture from the hummus and cucumbers during transit.
- 6
When ready to eat, tear the dry pita bread into pieces and use it to scoop up the cold chicken, crisp cucumber slices, and creamy hummus.
Nutrition Information (per serving)
680
47g
52g
28g
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