Disclosure: This is a collaboration with Sabra hummus. I am happy to support brands we love to enjoy in our home. This recipe and all opinions are my own.
Looking for an appetizer for your next cookout? Try this easy (and quite healthy!) grilled naan flatbread appetizer. Give your guests a few varieties of Sabra hummus and top with their favorite veggies. YUM!
We go through quite a bit of hummus in our house. The girls take it in for their school snack with pita chips and I love to dip with various veggies during the day. Let’s face it: being pregnant means I’m always snacking! This recipe is a new idea for your summer cookouts that has the same simplicity as a hummus and veggie tray, but with a new twist. You can easily serve this hot off the grill or cold–no worries of it going bad in the heat!
Did you know May 13 is National Hummus Day? Sabra is celebrating with a countdown and lots of delicious recipes. I seriously can’t pick a favorite flavor, it depends on the day. Some days I’m in a Supremely Spicy mood and others the Roasted Garlic is my go-to dip. We love the smooth texture and bold flavors of Sabra–it’s for sure our go-to brand.
I love to have appetizers that can be filling enough to hold friends over until the main course–almost like an unofficial meal. For some reason, I never find time to eat before I go to a party and arrive starving. Please tell me I’m not the only one who does this! When my guests arrive, I love to have a table of food to nosh on and a drink in their hand.
This appetizer is great because you can highlight in-season produce and really make it your own. I used grilled red peppers and onions, but also consider items like zucchini, mushrooms, eggplant and cherry tomatoes. Having each veggie chopped and on display for guests to choose from is a great way to display all of the delicious toppings.
The marinade for the grilled chicken can be super versatile, also. I used a bold Shawarma spiced marinade which uses cumin, curry, cinnamon and more, but you can also switch to something like an Italian dressing instead. Trust me with this spice combo! Although I am not a huge fan of curry and this is absolutely drool worthy. It’s a great introduction to these flavors for your kids, too!
- 1 lb boneless, skinless chicken breast
- Mini Naan Bread
- Sabra Roasted Garlic Hummus, or favorite flavor
- 1 onion, sliced in 1/2 inch rounds
- 1 red pepper, sliced into 1 inch strips
- Optional: crumbled feta to top
- 1 orange, juiced
- 3 garlic cloves, minced
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon curry powder
- Pinch red pepper flakes
- 1/4 teaspoon kosher salt
- Using a meat tenderizer or heavy pan, pound the chicken to 1/2 inch thick.
- In an 8x8 dish, whisk orange juice, EVOO and spices together.
- Add chicken to dish and coat. Let marinade for 2-4 hours.
- Using a grill (or grill pan), add onion and red pepper. Cook 5-7 minutes, until tender and charred. Allow to cool slightly before chopping into bite sized pieces.
- Cook chicken for about 5 minutes on each side, or until cooked through. Allow to rest for 5 minutes before slicing. Grill naan while chicken is resting.
- To assemble: spread hummus on warm naan. Sprinkle with grilled veggies and chicken. Top with feta.