Mix ¾ teaspoon garlic powder, 1 teaspoon smoked paprika, ¾ teaspoon dried oregano, 1/2 teaspoon salt, and ½ teaspoon pepper in a small bowl. Mix well and keep aside.
Cut two chicken breasts in half lengthwise to get four tiny breasts.
Brush 1 tablespoon olive oil on chicken. Sprinkle the reserved seasoning mixture on both sides.
Heat a big skillet on medium. Add chicken breasts and simmer for 5 minutes once heated.
Flip the chicken over with tongs and cook for two to five more minutes until 165F. (This chicken dish may be larger than usual, but we're trying to increase protein intake for weight loss.)
Make cucumber tomato salad in a small bowl. Mix together ¼ cup sliced cucumbers, ¼ cup halved cherry tomatoes, 2 tablespoons sliced red onion, 1 tablespoon olive oil, 1 teaspoon red wine vinegar, ¼ teaspoon pepper, and ½ teaspoon dried oregano.
To serve, scoop ¼ cup of prepared hummus onto your dish. Add cooked chicken and tasty cucumber tomato salad.
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