1 bunch asparagus, bottoms trimmed
1 green bell pepper, cored and seeded, cut into about 6 wedges
1 red bell pepper, cored and seeded, cut into about 6 wedges
Kosher salt and freshly ground black pepper
6 tablespoons olive oil, divided
1/2 teaspoon cumin
1/4 teaspoon dried oregano
1 1/2 pound boneless, skinless chicken breasts, cut into 2-inch pieces
10-ounce (or larger) tub prepared hummus
4 to 8 rounds of flatbread or individual-size pita bread pockets
Preheat the broiler. Line a baking sheet with foil, then coat it with cooking spray.
In a large bowl, combine the asparagus and both bell peppers. Drizzle with 2 tablespoons olive oil and toss to coat evenly. Transfer the vegetables to one half of the prepared baking sheet and season with salt and pepper. Set aside.
In a large bowl, stir together the remaining oil, 1/2 teaspoon each salt and pepper, the cumin and the dried oregano. Add the chicken and toss to coat well.
Arrange the chicken in a single layer on the other half of the baking sheet. Place the baking sheet about 6 inches from the broiler and cook until the chicken is cooked through, about 8 minutes.
Divide the chicken and vegetables between 4 serving plates. Add a generous mound of hummus and some flatbread.