Naan con hummus y pollo

Ingredientes

• 1 lb (450 g) boneless, skinless chicken breasts or thighs
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp onion powder
• Salt and black pepper to taste
• 1 tbsp olive oil
• 4 naan breads (store-bought or homemade)
• 1 cup (240 g) hummus
• 1 cup (150 g) cherry tomatoes, halved
• 1/2 English cucumber, diced small
• 1/4 red onion, thinly sliced
• 1/2 cup (75 g) crumbled feta cheese
• 3 tbsp chopped fresh parsley
• 1/2 lemon, for squeezing
• 1 tbsp olive oil, for drizzling

Preparación

1. 1

   Season the chicken: Pat the chicken dry with paper towels. Mix cumin, smoked paprika, garlic powder, oregano, onion powder, salt, and pepper in a small bowl, then rub the spice mix evenly over both sides of the chicken.

2. 2

   Sear until golden: Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. Add the chicken and cook 5 to 7 minutes per side until deeply golden and cooked through to 165°F (74°C) in the thickest part.

3. 3

   Rest and slice: Transfer the chicken to a cutting board and let it rest for 3 to 5 minutes. Slice it thinly against the grain.

4. 4

   Warm the naan: Place each naan directly over a gas burner for 20 to 30 seconds per side until lightly charred in spots, or warm in a dry skillet over medium heat for about 1 minute per side.

5. 5

   Spread the hummus: Spread 3 to 4 tablespoons of hummus generously over each warm naan, going nearly to the edges.

6. 6

   Top and serve: Arrange the sliced chicken over the hummus. Scatter cherry tomatoes, cucumber, red onion, and crumbled feta on top. Finish with chopped parsley, a squeeze of lemon, and a drizzle of olive oil. Serve immediately.