Fresh Herb-Whipped Hummus Board with Roasted Vegetables

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

Fresh Herb-Whipped Hummus Board with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Whipped Hummus Board with Roasted Vegetables

A vibrant, nutrient-packed board featuring a silky herb-whipped hummus complemented by a medley of roasted bell pepper, zucchini, and carrot, paired with tender grilled chicken strips. This colorful dish offers a delightful mix of textures and flavors, perfect for a wholesome meal that excites the palate.

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NUTRITION

503kcal
Protein
39.3g
Fat
20.9g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (drained)

1 tbsp tahini

1/2 tbsp olive oil

1 tbsp lemon juice

2 tbsp fresh parsley & cilantro

1 garlic clove

1 medium red bell pepper

1 small zucchini

1 medium carrot

3 oz grilled chicken breast

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice the red bell pepper, zucchini, and carrot. Toss them with a little olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    For the herb whipped hummus, add the drained chickpeas, tahini, olive oil, lemon juice, garlic, and fresh herbs into a food processor. Blend until smooth, adding a splash of water if necessary to achieve a creamy consistency.

  • 5

    Season the blended hummus with salt and pepper to taste.

  • 6

    Meanwhile, grill the chicken breast (seasoned lightly with salt, pepper, and a squeeze of lemon if desired) over medium heat for about 6-7 minutes per side, or until fully cooked. Slice into strips once rested.

  • 7

    Assemble your board by placing a generous dollop of the whipped hummus in the center, arranging the roasted vegetables around it, and laying the grilled chicken strips alongside.

  • 8

    Garnish with extra fresh herbs if desired and serve warm.

Fresh Herb-Whipped Hummus Board with Roasted Vegetables

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

Fresh Herb-Whipped Hummus Board with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Whipped Hummus Board with Roasted Vegetables

A vibrant, nutrient-packed board featuring a silky herb-whipped hummus complemented by a medley of roasted bell pepper, zucchini, and carrot, paired with tender grilled chicken strips. This colorful dish offers a delightful mix of textures and flavors, perfect for a wholesome meal that excites the palate.

NUTRITION

503kcal
Protein
39.3g
Fat
20.9g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

1/2 cup canned chickpeas (drained)

1 tbsp tahini

1/2 tbsp olive oil

1 tbsp lemon juice

2 tbsp fresh parsley & cilantro

1 garlic clove

1 medium red bell pepper

1 small zucchini

1 medium carrot

3 oz grilled chicken breast

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice the red bell pepper, zucchini, and carrot. Toss them with a little olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    For the herb whipped hummus, add the drained chickpeas, tahini, olive oil, lemon juice, garlic, and fresh herbs into a food processor. Blend until smooth, adding a splash of water if necessary to achieve a creamy consistency.

  • 5

    Season the blended hummus with salt and pepper to taste.

  • 6

    Meanwhile, grill the chicken breast (seasoned lightly with salt, pepper, and a squeeze of lemon if desired) over medium heat for about 6-7 minutes per side, or until fully cooked. Slice into strips once rested.

  • 7

    Assemble your board by placing a generous dollop of the whipped hummus in the center, arranging the roasted vegetables around it, and laying the grilled chicken strips alongside.

  • 8

    Garnish with extra fresh herbs if desired and serve warm.