Mediterranean Chicken/Vegetables/Hummus

• 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

1. Preheat broiler
2. Baking sheet; line with foil, spray with cooking spray
3. 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
4. Large bowl; stir together remaining oil, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, cumin & oregano. Add chicken, toss to coat well.
5. Arrange chicken in single layer on the other half of the baking sheet.
6. Place baking sheet about 6 inches from the broiler. Cook until done, about 8 minutes.
7. Arrange on large round serving plate with hummus in a small bowl in the middle, with the chicken, vegetables & flatbread all around. Serve immediately

trim bottoms, green bell pepper, red bell pepper, vegetables, mix match, kosher salt, fresh ground black pepper, evo, cumin, dreid oregano, chicken breasts

Taken from www.epicurious.com/recipes/member/views/mediterranean-chicken-vegetables-hummus-1265682 (may not work)