Fresh Herb-Roasted Vegetable and Hummus Bowl

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

Fresh Herb-Roasted Vegetable and Hummus Bowl

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Roasted Vegetable and Hummus Bowl

A vibrant bowl featuring herb-roasted vegetables, tender grilled chicken, creamy hummus, and fluffy quinoa, all brought together with a drizzle of olive oil and a sprinkle of fresh herbs for a balanced and satisfying meal.

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NUTRITION

443kcal
Protein
36.2g
Fat
15.9g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/4 cup Hummus

1/2 cup Cooked Quinoa

1 cup Mixed Vegetables

1 teaspoon Olive Oil

2 tablespoons Fresh Herbs (Parsley & Basil)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the red bell pepper, zucchini, red onion, and cherry tomatoes into bite-sized pieces. In a bowl, toss the vegetables with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with salt and pepper. Grill it over medium heat for about 6-7 minutes per side until fully cooked and juicy. Let it rest before slicing.

  • 5

    Prepare cooked quinoa according to package instructions if not pre-cooked.

  • 6

    Assemble the bowl by placing a base of quinoa, topping it with the roasted vegetables, sliced grilled chicken, and a dollop of hummus.

  • 7

    Garnish with fresh chopped parsley and basil. Serve warm and enjoy your balanced, flavorful bowl.

Fresh Herb-Roasted Vegetable and Hummus Bowl

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

Fresh Herb-Roasted Vegetable and Hummus Bowl

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Roasted Vegetable and Hummus Bowl

A vibrant bowl featuring herb-roasted vegetables, tender grilled chicken, creamy hummus, and fluffy quinoa, all brought together with a drizzle of olive oil and a sprinkle of fresh herbs for a balanced and satisfying meal.

NUTRITION

443kcal
Protein
36.2g
Fat
15.9g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/4 cup Hummus

1/2 cup Cooked Quinoa

1 cup Mixed Vegetables

1 teaspoon Olive Oil

2 tablespoons Fresh Herbs (Parsley & Basil)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the red bell pepper, zucchini, red onion, and cherry tomatoes into bite-sized pieces. In a bowl, toss the vegetables with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with salt and pepper. Grill it over medium heat for about 6-7 minutes per side until fully cooked and juicy. Let it rest before slicing.

  • 5

    Prepare cooked quinoa according to package instructions if not pre-cooked.

  • 6

    Assemble the bowl by placing a base of quinoa, topping it with the roasted vegetables, sliced grilled chicken, and a dollop of hummus.

  • 7

    Garnish with fresh chopped parsley and basil. Serve warm and enjoy your balanced, flavorful bowl.