Spice-Rubbed Chicken Breast on Toasted Pita with Piquillo-White Bean Hummus and Arugula Salad
INGREDIENTS
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Two 15-ounce cans cannellini beans, drained, rinsed well and drained again
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2 cloves garlic, chopped
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4 piquillo peppers, drained, patted dry and chopped
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1/2 cup tahini
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1/2 cup extra-virgin olive oil
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1/4 cup freshly squeezed lemon juice
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1/4 cup chopped fresh parsley
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1 teaspoon finely chopped fresh oregano
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Pinch chile de arbol powder
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Kosher salt and freshly ground black pepper
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Honey, to taste
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2 teaspoons paprika
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2 teaspoons cumin
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1 teaspoon coriander
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1 teaspoon kosher salt
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1 teaspoon freshly ground black pepper
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1/2 teaspoon cinnamon
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1/4 teaspoon cloves
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1/4 teaspoon nutmeg
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1/4 teaspoon cardamom
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1 1/2 pounds boneless, skinless, chicken breasts (3 or 4 breasts)
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Canola oil, for brushing
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1/4 cup freshly squeezed lemon juice
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1/2 teaspoon finely grated lemon zest
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1/4 cup extra-virgin olive oil
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Kosher salt
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6 ounces baby arugula
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4 to 6 pitas, warmed
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