Ingredients
2 tbsp extra-virgin olive oil, divided
1 yellow squash, diced into cubes
1 tbsp fresh parsley, chopped fine
½ cup jarred grilled artichoke hearts, do not cook
1 cup cherry tomatoes, sliced in half
1 scoop Collagen Peptides Powder
Directions
1Make the Hummus: Mix hot water with 1 scoop of collagen. Pour into a food processor with remaining hummus ingredients (except garnish) and blend. Add more hot water to thin the hummus if needed. Scoop into a bowl and sprinkle paprika and pine nuts on top. Refrigerate until ready to serve.
2Heat grill to medium. Season chicken with ½ tsp salt and garlic powder. Rub 1 tbsp of the olive oil on both sides.
3Place chicken on the grill for 10 minutes on each side. Cook to 165°. Take chicken off the grill and rest on a plate until vegetables are roasted.
4Pre-heat oven to 400°.
5Toss all vegetables except artichoke hearts and cherry tomatoes together in a bowl. Add 1 tbsp of olive oil, ½ tsp sea salt, and parsley then mix. Spread vegetables on a parchment-lined sheet pan. Bake until brown, about 20 to 25 minutes. Take vegetables out and set aside. Add in artichoke hearts and cherry tomatoes.
6Slice chicken into thin strips.
7Split hummus between 4 plates. Divide vegetables on top of hummus, then divide the chicken on top of the vegetables. Serve.
8Refrigerate in separate containers for up to 3 days.
