Creamy Roasted Red Pepper Hummus Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Red Pepper Hummus Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Hummus Bowl

Enjoy a vibrant bowl of homemade roasted red pepper hummus topped with succulent grilled chicken and fresh, crisp vegetables. This dish blends the creamy, nutty flavor of chickpea hummus with a tangy kick from lemon and roasted red peppers, balanced by a melange of seasonal veggies for a satisfying meal.

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NUTRITION

438kcal
Protein
38.5g
Fat
17.5g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Canned Chickpeas (drained)

1 tbsp Tahini

1/4 cup Roasted Red Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

1 cup Baby Spinach

1 small Cherry Tomato

1/4 cup Diced Cucumber

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PREPARATION

  • 1

    Preheat a grill or stovetop grill pan over medium-high heat. Season the chicken breast with a pinch of salt and pepper.

  • 2

    Grill the chicken for about 5-6 minutes per side, or until fully cooked. Once done, allow it to rest and then slice into strips.

  • 3

    In a food processor, combine the canned chickpeas, tahini, roasted red pepper, olive oil, lemon juice, and garlic. Blend until smooth and creamy. If needed, add a splash of water to achieve the desired consistency.

  • 4

    Assemble the bowl by spreading a generous layer of the roasted red pepper hummus at the base.

  • 5

    Top with baby spinach, sliced cherry tomato, diced cucumber, and grilled chicken strips.

  • 6

    Drizzle a little extra olive oil over the top if desired, and garnish with additional red pepper pieces or a squeeze of lemon.

  • 7

    Enjoy your flavorful and nutritious Creamy Roasted Red Pepper Hummus Bowl!

Creamy Roasted Red Pepper Hummus Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Roasted Red Pepper Hummus Bowl

YOUR SOLIN GENERATED RECIPE

Creamy Roasted Red Pepper Hummus Bowl

Enjoy a vibrant bowl of homemade roasted red pepper hummus topped with succulent grilled chicken and fresh, crisp vegetables. This dish blends the creamy, nutty flavor of chickpea hummus with a tangy kick from lemon and roasted red peppers, balanced by a melange of seasonal veggies for a satisfying meal.

NUTRITION

438kcal
Protein
38.5g
Fat
17.5g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Canned Chickpeas (drained)

1 tbsp Tahini

1/4 cup Roasted Red Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

1 cup Baby Spinach

1 small Cherry Tomato

1/4 cup Diced Cucumber

PREPARATION

  • 1

    Preheat a grill or stovetop grill pan over medium-high heat. Season the chicken breast with a pinch of salt and pepper.

  • 2

    Grill the chicken for about 5-6 minutes per side, or until fully cooked. Once done, allow it to rest and then slice into strips.

  • 3

    In a food processor, combine the canned chickpeas, tahini, roasted red pepper, olive oil, lemon juice, and garlic. Blend until smooth and creamy. If needed, add a splash of water to achieve the desired consistency.

  • 4

    Assemble the bowl by spreading a generous layer of the roasted red pepper hummus at the base.

  • 5

    Top with baby spinach, sliced cherry tomato, diced cucumber, and grilled chicken strips.

  • 6

    Drizzle a little extra olive oil over the top if desired, and garnish with additional red pepper pieces or a squeeze of lemon.

  • 7

    Enjoy your flavorful and nutritious Creamy Roasted Red Pepper Hummus Bowl!