By: Co+op, welcome to the table
Recipe Information
Total Time: 40 minutes; 20 minutes active
Servings: 8
Got a crowd coming in for the Super Bowl? Chips and dip are great on the side, and now with this recipe from our friends at Co+op, welcome to the table, you’ll have a centerpiece that will have your guests asking for more. Right now, fresh, organic avocados are just 99 cents in your Co-op’s produce department, so hurry in and take advantage of a great deal.
Ingredients
4 small boneless skinless chicken breast halves
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1/2 cup prepared hummus
1/2 large avocado
1 tablespoon capers, drained
2 large Kalamata olives, chopped
8 whole wheat slider buns or whole wheat dinner rolls
16 spinach leaves
Preparation
Heat oven to 400°F. Lightly oil a sheet pan.
Cut each chicken breast portion in half to make two even, slider-sized portions and place the chicken on the pan. Sprinkle with salt, pepper and thyme. Roast for 20 minutes, until an instant read thermometer inserted in the thickest part of a breast reads 165°F and the juices run clear. Cool the chicken on a rack until cool enough to handle.
Halve the avocado, remove the pit, and cut the flesh, still inside the skin, into dice and scoop into a medium bowl Add hummus, capers and olives and stir.
On each bun, place a couple of spinach leaves, a piece of chicken, and top with about 3 tablespoons of the hummus mixture. Cover with the top half of the bun, using a toothpick to hold it together, if desired. Place sliders on a platter and serve.
