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

1. Heat oven to 400°F. Lightly oil a sheet pan.

2. 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.

3. 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.

4. 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.

Nutritional Information

10 calories, 6 g. fat, 50 mg. cholesterol, 430 mg. sodium, 19 g. carbohydrate, 4 g. fiber, 22 g. protein