Mediterranean Chicken Panini
Easy, healthy Mediterranean chicken Panini with lemon and garlic split pea hummus, grilled chicken, and melty provolone cheese on whole grain bread.
Servings:3 people
Ingredients
- 1 1 boneless skinless chicken breast, , pounded to even thickness
- salt and pepper, to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1 tablespoon olive oil
- 6 slices provolone cheese
- 1/4 cup halved kalamata olives , (optional)
- 1/3 cup sliced roasted red peppers, (optional)
- 6 slices whole grain wheat bread
Split Pea Hummus
- 1 cup dried green split peas
- 1 tablespoon fresh squeezed lemon juice
- 2 teaspoons minced garlic
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1/3 cup olive oil
Instructions
- Place split peas in a large pot, cover with water, and bring to a boil. Reduce heat to medium, cover, and allow to simmer for about 20 minutes until very tender. Drain well and transfer to a food processor.2. Add lemon juice, garlic, salt and pepper to food processor. Pulse until combined. Continue to pulse while gradually pouring in olive oil. Pulse until smooth.3. Place chicken in a medium bowl. Add 1 tablespoon olive oil, salt and pepper, garlic powder, oregano, thyme, and basil and toss to combine. Grill chicken over medium-high heat for 6-8 minutes on each side until cooked through. (Alternately you can cook chicken on stove or bake if you prefer)4. Chop chicken into 1/2-inch pieces and set aside.5. Spread hummus on one slice of bread. Top with chicken, then with two slices of provolone cheese, and top with second slice of bread. (If desired, you can top chicken with kalamata olives and roasted red peppers before second slice of bread)6. Grill sandwiches in a panini press or George Foreman for about 5 minutes or until cheese is completely melted. Serve immediately.